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Discover a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all smothered in a aromatic cream sauce and topped with a cheesy crust. The gratin is the perfect cosy potato entree. And for savory twist on classic roasties, cook crisp roast potatoes coated 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 heavy cream
3 garlic, peeled and lightly crushed
2 stalks fresh rosemary
3 branches fresh thyme
Grated peel of 1 lemon
Grated nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and sliced thin
200g Tuscan kale, de-stemmed, leaves cut
750g starchy potatoes, peeled and cut into thin slices
200g cold fish
3 sprigs dill, minced
150g shredded cheese

Pour the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt generously with salt and white pepper, then place over a gentle flame and heat for about 10 minutes, to flavor and thicken. Remove and throw away the garlic and herbs.

Warm the butter in a pan on a moderate heat, add the sliced onions and saute for a few minutes, until tender. Include the cavolo nero, season liberally and fry until the cabbage wilts. Take off the heat.

Place the cut potatoes in a layer in the bottom of a large baking baking dish. Layer with a layer of the onions and cavolo nero, then add some of the cream mixture and salt. Add with pieces of smoked trout and a sprinkling of chopped dill, then top with some cheese. Continue the process until you fill the top of the baking dish, so that the final layer is potatoes crowned with cream and cheese.

Roast at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until soft 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 stock cube
Seasoning
4 tbsp oil
200ml dry white wine
½ small onion, peeled and finely diced
3 garlic, peeled and finely chopped
Nutmeg
2 cloves
Peel from 1 fresh lemon, in strips
50g rich butter
2 sprigs rosemary, leaves picked and minced
2 branches thyme, leaves picked and chopped
3 sprigs sage, leaves removed and finely chopped

Add the quartered potatoes in a pan of water, include the stock cube and salt with salt. Bring to a boil , then simmer the potatoes for several minutes, until they fall off the tip of a sharp knife. Strain, then lay a cloth over the colander and allow to rest for 10 minutes. Meanwhile, warm the oven to a hot oven.

Add the oil into a roasting pan and place it in the oven to get extremely hot. Once the potatoes are ready, slowly transfer them to the hot oil and turn with a utensil, so they're evenly covered. Bake for 30 minutes, then toss them and place in the oven for 20 more minutes.

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

Toss the potatoes in the sauce, season and serve immediately.