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Discover a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and crowned with gruyere. It is the perfect comforting potato centerpiece. For a tasty twist on classic roasties, cook crisp roast potatoes mixed in a herb-infused butter emulsion made with white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 cloves of garlic, peeled and lightly crushed
2 branches fresh rosemary
3 sprigs thyme sprigs
Zest of 1 citrus
Nutmeg
Seasoning
25g unsalted butter
1 brown onion, peeled and thinly sliced
200g black kale, stem removed, leaves cut
750g starchy potatoes, peeled and cut into slices
200g sliced trout
3 stalks dill, minced
150g shredded gruyere cheese

Place the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season liberally with salt and white pepper, then put over a low heat and heat for about 10 minutes, to infuse and reduce. Take out and discard the garlic and herbs.

Melt the butter in a pan on a medium heat, chuck in the sliced onions and fry for a few minutes, until softened. Include the cavolo nero, season liberally and saute until the cabbage wilts. Turn off the heat.

Place the sliced potatoes in a single layer in the bottom of a deep rectangular baking dish. Top with a amount of the onions and cavolo nero, then pour over some of the cream mixture and season. Top with pieces of smoked trout and a dusting of chopped dill, then top with some cheese. Repeat the steps until you reach the top of the baking dish, so that the final layer is potatoes covered with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until tender all the way through.

White Mulled Wine Roast Potatoes

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

6 potatoes, peeled and quartered
1 vegetable stock cube
Seasoning
4 tbsp vegetable oil
200ml wine
½ shallot, peeled and minced
3 garlic cloves, peeled and finely chopped
A pinch of nutmeg
2 spice cloves
Strips of 1 fresh lemon, peeled off in strips
50g salted butter
2 stalks rosemary, leaves picked and finely chopped
2 branches thyme, leaves picked and finely chopped
3 branches fresh sage, leaves plucked and chopped

Add the quartered potatoes in a pan of cool water, add the stock cube and salt with salt. Heat , then simmer the potatoes for about 10 minutes, until they fall off the tip of a sharp knife. Strain, then cover a tea towel over the colander and allow to rest for 10 minutes. While waiting, warm the oven to a hot oven.

Place the oil into a baking tray and set it in the oven to get extremely hot. When the potatoes are steamed, gently place them to the hot oil and toss with a pair of tongs, so they're evenly covered. Cook for 30 minutes, then toss them and put back in the oven for additional time.

Meanwhile, set a pot on a high heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has reduced by half. Stir in the butter and herbs, then remove and throw away the cloves and lemon zest. By this point, the potatoes should be ready.

Coat the potatoes in the sauce, pepper and serve hot.