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Discover a rich gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and crowned with gruyere. This dish is the ideal hearty potato centerpiece. And for tasty variation on roast potatoes, prepare crisp roast potatoes mixed in a aromatic butter emulsion made with white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

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

Place the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice well with salt and white pepper, then put over a medium-low heat and bring to a gentle bubble for about 10 minutes, to blend and thicken. Scoop out and remove the garlic and herbs.

Melt the butter in a frying pan on a medium flame, toss in the sliced onions and cook for a few minutes, until softened. Include the cavolo nero, season well and cook until the cabbage softens. Remove from the heat.

Layer the sliced potatoes in a single layer in the bottom of a oven-safe 9cm x 12cm baking dish. Cover with a layer of the onions and cavolo nero, then drizzle some of the cream mixture and season. Top with slices of smoked trout and a dusting of chopped dill, then top with some cheese. Carry on the steps until you get to the top of the baking dish, so that the top layer is potatoes covered with cream and cheese.

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

Spiced White Wine Roasties

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

6 starchy potatoes, peeled and halved
1 bouillon cube
Seasoning
4 tbsp vegetable oil
200ml white wine
½ small onion, peeled and finely diced
3 cloves of garlic, peeled and minced
A pinch of nutmeg
2 whole cloves
Zest of 1 fresh lemon, cut into strips
50g rich butter
2 sprigs rosemary, leaves plucked and minced
2 stalks thyme, leaves plucked and finely chopped
3 stalks sage, leaves removed and finely chopped

Put the quartered potatoes in a saucepan of water, include the stock cube and salt with salt. Boil , then cook the potatoes for several minutes, until they easily pierced. Strain, then lay a tea towel over the colander and let to rest for 10 minutes. At the same time, preheat the oven to 200C (180C fan)/390F/gas 6.

Pour the oil into a baking tray and put it in the oven to get extremely hot. When the potatoes are dried, gently place them to the hot oil and turn with a pair of tongs, so they're evenly covered. Roast for 30 minutes, then toss them and return in the oven for another 20 minutes.

Meanwhile, put a large pan on a strong heat, include the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has halved. Whisk in the butter and herbs, then fish out and throw away the cloves and lemon zest. At this stage, the potatoes should be ready.

Mix the potatoes in the wine reduction, pepper and serve immediately.