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Indulge in a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and finished with cheese. It is the perfect hearty potato entree. As a tasty variation on roast potatoes, try crisp roast potatoes tossed in a aromatic butter emulsion featuring white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic cloves, peeled and bashed
2 stalks rosemary
3 sprigs thyme
Grated peel of 1 lemon
Grated nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, stem removed, leaves cut
750g starchy potatoes, peeled and cut into slices
200g sliced trout
3 branches fresh dill, minced
150g finely grated gruyere cheese

Pour the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt well with salt and white pepper, then place over a gentle flame and heat for about 10 minutes, to blend and creamify. Take out and throw away the garlic and herbs.

Melt the butter in a pan on a medium heat, add the sliced onions and cook for several minutes, until translucent. Add 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 9cm x 12cm baking dish. Top with a amount of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Layer with portions of smoked trout and a handful of chopped dill, then add some cheese. Continue the process until you get to the top of the baking dish, making sure the top layer is potatoes covered with cream and cheese.

Cook at 170C for an hour and 45 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 quartered
1 stock cube
Seasoning
4 tbsp oil
200ml dry white wine
½ small onion, peeled and finely diced
3 garlic, peeled and finely chopped
A pinch of nutmeg
2 cloves
Peel from 1 fresh lemon, in strips
50g rich butter
2 sprigs fresh rosemary, leaves plucked and chopped
2 sprigs thyme, leaves plucked and chopped
3 sprigs fresh sage, leaves picked and minced

Put the prepared potatoes in a saucepan of cool water, mix in the stock cube and salt with salt. Bring to a boil , then cook 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 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 place it in the oven to get really hot. When the potatoes are ready, slowly transfer them to the hot oil and coat with a utensil, so they're evenly covered. Bake for 30 minutes, then shake the tray and put back in the oven for additional time.

In the meantime, place a saucepan 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 reduced by half. Whisk in the butter and herbs, then fish out and discard the cloves and lemon zest. At this stage, the potatoes ought to be done.

Coat the potatoes in the wine reduction, pepper and serve immediately.