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Discover a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and crowned with cheese. It is the perfect cosy potato entree. And for savory variation on roast potatoes, prepare crisp roast potatoes coated in a lightly spiced butter emulsion featuring white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic, peeled and bashed
2 sprigs rosemary sprigs
3 branches fresh thyme
Finely grated zest of 1 lemon
A pinch of nutmeg
Seasoning
25g unsalted butter
1 yellow onion, peeled and cut into thin slices
200g black kale, stem removed, leaves chopped
750g starchy potatoes, peeled and cut into 3mm-thick slices
200g sliced trout
3 sprigs fresh dill, minced
150g grated gruyere

Place the cream into a pan and mix in 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 infuse and reduce. Take out and throw away the garlic and herbs.

Melt the butter in a pan on a medium heat, toss in the sliced onions and fry for a few minutes, until softened. Stir in the cavolo nero, pepper well and cook until the cabbage wilts. Turn off the heat.

Layer the sliced potatoes in a layer in the bottom of a oven-safe baking baking dish. Top with a layer of the onions and cavolo nero, then add some of the cream mixture and salt. Layer with slices of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Carry on the process until you get to the top of the baking dish, ensuring the last layer is potatoes topped with cream and cheese.

Roast at a moderate oven for 105 minutes, or until soft all the way through.

Spiced White Wine Roasties

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

6 potatoes, peeled and quartered
1 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml wine
½ shallot, peeled and chopped
3 cloves of garlic, peeled and minced
A grating of nutmeg
2 cloves
Peel from 1 fresh lemon, peeled off in strips
50g butter
2 branches rosemary, leaves picked and chopped
2 stalks thyme, leaves plucked and chopped
3 stalks sage, leaves removed and finely chopped

Place the cut potatoes in a pan of cool water, mix in the stock cube and flavor with salt. Boil , then boil the potatoes for about 10 minutes, until they are tender. Strain, then place a cloth over the colander and leave to steam-dry for 10 minutes. Meanwhile, preheat the oven to a hot oven.

Place the oil into a baking tray and place it in the oven to get very hot. When the potatoes are ready, slowly place them to the hot oil and toss with a tongs, so they're well oiled. Roast for 30 minutes, then toss them and place in the oven for additional time.

In the meantime, set a pot on a strong heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Add the butter and herbs, then remove and discard the cloves and lemon zest. Now, the potatoes ought to be done.

Coat the potatoes in the wine reduction, season and serve hot.