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Indulge in a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all smothered in a aromatic cream sauce and crowned with gruyere. The gratin is the ultimate cosy potato entree. For a flavorful variation on crispy spuds, prepare crisp roast potatoes coated in a aromatic butter emulsion using white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and lightly crushed
2 sprigs fresh rosemary
3 stalks thyme
Zest of 1 fresh lemon
Grated nutmeg
Salt and white pepper
25g butter
1 onion, peeled and sliced thin
200g black kale, de-stemmed, leaves cut
750g maris piper, peeled and cut into slices
200g cold trout
3 sprigs dill, finely chopped
150g finely grated gruyere cheese

Place the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then place over a medium-low heat and simmer for about 10 minutes, to flavor and creamify. Scoop out and throw away the garlic and herbs.

Heat the butter in a skillet on a medium heat, chuck in the sliced onions and fry for several minutes, until softened. Include the cavolo nero, season liberally and cook until the cabbage cooks down. Take off the heat.

Layer the cut potatoes in a single layer in the bottom of a deep baking baking dish. Cover with a layer of the onions and cavolo nero, then add some of the cream mixture and season. Layer with portions of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Continue the layering process until you fill the top of the baking dish, ensuring the top layer is potatoes covered with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for about 2 hours, or until tender all the way through.

Herb-Infused Roast Potatoes

Prep 15 min
Cook 1 hr 10 min, plus cooling
Serves 4

6 potatoes, peeled and cut into quarters
1 vegetable stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ shallot, peeled and minced
3 garlic, peeled and minced
Nutmeg
2 whole cloves
Strips of 1 lemon, cut into strips
50g rich butter
2 stalks rosemary, leaves removed and chopped
2 sprigs fresh thyme, leaves plucked and minced
3 sprigs sage, leaves plucked and chopped

Add the cut potatoes in a saucepan of cold water, add the stock cube and flavor with salt. Heat , then simmer the potatoes for several minutes, until they easily pierced. Strain, then cover a tea towel over the colander and let to steam-dry for 10 minutes. Meanwhile, warm the oven to a hot oven.

Place the oil into a tray and place it in the oven to get really hot. When the potatoes are dried, slowly place them to the hot oil and toss with a utensil, so they're evenly covered. Roast for 30 minutes, then toss them and place in the oven for 20 more minutes.

Meanwhile, place a large pan on a high flame, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Whisk in the butter and herbs, then take out and throw away the cloves and lemon zest. Now, the potatoes are likely cooked.

Coat the potatoes in the butter emulsion, season and enjoy right away.