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Indulge in a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and topped with cheese. This dish is the ideal comforting potato entree. And for savory variation on crispy spuds, cook crisp roast potatoes mixed in a lightly spiced butter emulsion using white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic cloves, peeled and smashed
2 sprigs rosemary
3 branches thyme
Grated peel of 1 fresh lemon
Nutmeg
Seasoning
25g unsalted butter
1 yellow onion, peeled and sliced thin
200g cavolo nero, stem removed, leaves chopped
750g potatoes, peeled and cut into slices
200g sliced trout
3 stalks dill, finely chopped
150g shredded gruyere cheese

Add the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt well with salt and white pepper, then place over a low heat and simmer for about 10 minutes, to blend and reduce. Take out and discard the garlic and herbs.

Melt the butter in a skillet on a medium heat, chuck in the sliced onions and fry for four to five minutes, until translucent. Stir in the cavolo nero, salt well and cook until the cabbage wilts. Turn off the heat.

Layer the cut potatoes in a row in the bottom of a oven-safe baking baking dish. Cover with a layer of the onions and cavolo nero, then drizzle some of the cream mixture and salt. Layer with pieces of smoked trout and a sprinkling of chopped dill, then add some cheese. Carry on the layering process until you get to the top of the baking dish, ensuring the final layer is potatoes topped with cream and cheese.

Cook at a moderate oven for 105 minutes, or until tender 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 cut into quarters
1 vegetable stock cube
Flaky salt and black pepper
4 tbsp oil
200ml dry white wine
½ small onion, peeled and minced
3 garlic, peeled and minced
A pinch of nutmeg
2 cloves
Zest of 1 citrus, in strips
50g rich butter
2 stalks rosemary, leaves removed and chopped
2 sprigs thyme, leaves plucked and minced
3 branches fresh sage, leaves removed and minced

Put the prepared potatoes in a pan of cool water, add the stock cube and season with salt. Heat , then cook the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then lay a cloth over the colander and let to rest for 10 minutes. While waiting, preheat the oven to a hot oven.

Add the oil into a tray and place it in the oven to get very hot. After the potatoes are steamed, carefully add them to the hot oil and turn with a pair of tongs, so they're evenly covered. Bake for 30 minutes, then toss them and return in the oven for another 20 minutes.

While roasting, put a large pan on a strong heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has halved. Add the butter and herbs, then fish out and discard the cloves and lemon zest. Now, the potatoes are likely cooked.

Toss the potatoes in the wine reduction, salt and serve immediately.