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Indulge in a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and finished with cheese. The gratin is the ultimate comforting potato centerpiece. As a flavorful variation on crispy spuds, cook crisp roast potatoes tossed in a aromatic butter emulsion using 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 lightly crushed
2 sprigs fresh rosemary
3 sprigs thyme
Grated peel of 1 citrus
Grated nutmeg
Seasoning
25g butter
1 yellow onion, peeled and cut into thin slices
200g cavolo nero, de-stemmed, leaves cut
750g potatoes, peeled and cut into thin slices
200g cold trout
3 stalks fresh dill, finely chopped
150g finely grated cheese

Pour the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season liberally with salt and white pepper, then place over a gentle flame and bring to a gentle bubble for about 10 minutes, to flavor and reduce. Remove and remove the garlic and herbs.

Warm the butter in a frying pan on a medium heat, add the sliced onions and cook for a few minutes, until tender. Include the cavolo nero, season liberally and saute until the cabbage softens. Remove from the heat.

Layer the cut potatoes in a single layer in the bottom of a large baking baking dish. Top with a amount of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with pieces of smoked trout and a dusting of chopped dill, then add some cheese. Carry on the steps until you fill the top of the baking dish, so that the top layer is potatoes topped with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ 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 potatoes, peeled and cut into quarters
1 vegetable stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ small onion, peeled and minced
3 garlic cloves, peeled and diced
A pinch of nutmeg
2 spice cloves
Peel from 1 fresh lemon, peeled off in strips
50g rich butter
2 sprigs rosemary, leaves picked and minced
2 sprigs thyme, leaves removed and chopped
3 stalks sage, leaves removed and chopped

Place the prepared potatoes in a pot of cold water, include the stock cube and salt with salt. Boil , then boil the potatoes for seven to 10 minutes, until they fall off the tip of a sharp knife. Strain, then lay a tea towel over the colander and let to steam-dry for 10 minutes. While waiting, warm the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a tray and put it in the oven to get very hot. When the potatoes are dried, slowly place them to the hot oil and turn with a pair of tongs, so they're evenly covered. Cook for 30 minutes, then give them a shake and put back in the oven for additional time.

Meanwhile, place a large pan on a strong heat, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Whisk in the butter and herbs, then take out and throw away the cloves and lemon zest. By this point, the potatoes are likely cooked.

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