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Discover a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and crowned with cheese. It is the ultimate comforting potato main course. And for flavorful variation on classic roasties, prepare crisp roast potatoes coated in a aromatic butter emulsion featuring white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic, peeled and smashed
2 stalks rosemary sprigs
3 branches thyme sprigs
Finely grated zest of 1 citrus
Grated nutmeg
Salt and white pepper
25g butter
1 brown onion, peeled and cut into thin slices
200g Tuscan kale, stem removed, leaves chopped
750g potatoes, peeled and cut into 3mm-thick slices
200g sliced fish
3 branches dill, chopped
150g grated gruyere

Place the cream into a pan and include the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then place over a gentle flame and simmer for about 10 minutes, to flavor and reduce. Take out and throw away the garlic and herbs.

Melt the butter in a frying pan on a medium flame, add the sliced onions and fry for four to five minutes, until translucent. Stir in the cavolo nero, pepper well and saute until the cabbage cooks down. Remove from the heat.

Layer the thinly sliced potatoes in a layer in the bottom of a large baking baking dish. Cover with a amount of the onions and cavolo nero, then add some of the cream mixture and season. Add with portions 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, ensuring the top layer is potatoes crowned with cream and cheese.

Bake at 170C for 105 minutes, or until cooked all the way through.

Herb-Infused Roast Potatoes

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

6 maris piper, peeled and cut into quarters
1 bouillon cube
Flaky salt and black pepper
4 tbsp vegetable oil
200ml dry white wine
½ small onion, peeled and minced
3 cloves of garlic, peeled and finely chopped
A pinch of nutmeg
2 whole cloves
Zest of 1 fresh lemon, cut into strips
50g salted butter
2 branches rosemary, leaves plucked and chopped
2 sprigs thyme, leaves picked and chopped
3 sprigs sage, leaves picked and chopped

Put the quartered potatoes in a pan of cool water, mix in the stock cube and season with salt. Heat , then boil the potatoes for about 10 minutes, until they easily pierced. Drain, then lay a tea towel over the colander and leave to dry for 10 minutes. At the same time, warm the oven to a hot oven.

Pour the oil into a baking tray and set it in the oven to get really hot. After the potatoes are dried, slowly add them to the hot oil and toss with a utensil, so they're completely coated. Roast for 30 minutes, then give them a shake and place in the oven for additional time.

While roasting, set a pot on a high flame, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has reduced by half. Add the butter and herbs, then remove and discard the cloves and lemon zest. At this stage, the potatoes ought to be done.

Mix the potatoes in the butter emulsion, season and serve immediately.