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End every meal on a high note with Hatfield.

100 MINS
Prep Time: 25 Minutes
Cook Time: 75 Minutes
Serving Size: 8
  • 1 pkg Hatfield® Hickory Extra Thick Cut Bacon, chopped
  • 1½ cups heavy cream
  • ¾ cup whole milk
  • 3 lbs potatoes, peeled and thinly sliced into rounds
  • 8 oz arugula, coarsely chopped
  • 2 cups Gruyere cheese, grated
  • Salt and pepper to taste
*This is a gluten-free recipe
  • Preheat oven to 375°F.
  • Butter 13” x 9” x 2” baking dish.
  • Cook bacon in skillet over medium high heat until crisp. Remove bacon and transfer to paper towels to drain.
  • Combine milk and heavy cream. Set aside.
  • Layer of the potatoes in the prepared dish, overlapping slightly. Season with salt and pepper.
  • Top potatoes with half of the arugula, top with of cheese, and of bacon.
  • Pour 1 cup of cream mixture over and continue to repeat layering.
  • Place dish in preheated oven uncovered until potatoes are tender and cream mixture thickens, about 75 minutes. Let stand 15 minutes before serving.