12 oz pkg bacon, chopped
2 1/2 cups cream
1 1/2 cups milk
3 1/2 lbs russet potatoes, peeled, thin sliced
1 1/2 tsps salt
1 tsp fresh ground pepper
8 oz arugula, coarse chopped
2 cups grated Swiss cheese
Heat oven to 375F. Butter 13x9 dish. Cook bacon over medium-high til crisp. Drain bacon on paper towels.
Mix cream and milk. Layer 1/3 of potatoes in dish, overlapping slightly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Put half of arugula over. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mix over. Repeat. Finish with remaining potatoes. Sprinkle with 1/2 tsp salt, 1/2 tsp pepper and remaining cheese and bacon. Pour the rest of the cream mix on.
Bake uncovered til potatoes are tender and cream thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. You may want to cover with foil the last few minutes of baking.
10 servings.
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