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Indulge in a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and crowned with gruyere. This dish is the ultimate cosy potato main course. And for savory twist on classic roasties, cook crisp roast potatoes tossed in a aromatic butter emulsion featuring 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 bashed
2 sprigs fresh rosemary
3 stalks thyme
Grated peel of 1 fresh lemon
Nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and sliced thin
200g Tuscan kale, stem removed, leaves chopped
750g maris piper, peeled and cut into thin slices
200g thinly sliced fish
3 stalks dill, chopped
150g grated gruyere

Pour the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt generously with salt and white pepper, then place over a medium-low heat and simmer for about 10 minutes, to flavor and creamify. Take out and remove the garlic and herbs.

Heat the butter in a skillet on a moderate heat, chuck in the sliced onions and saute for several minutes, until translucent. Stir in the cavolo nero, pepper generously and saute until the cabbage wilts. Turn off the heat.

Layer the cut potatoes in a row in the bottom of a oven-safe rectangular baking dish. Cover with a layer of the onions and cavolo nero, then pour over some of the cream mixture and salt. Top with pieces of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Continue the layering process until you get to the top of the baking dish, so that the top layer is potatoes crowned with cream and cheese.

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

Herb-Infused Roast Potatoes

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

6 potatoes, peeled and halved
1 vegetable stock cube
Salt and pepper
4 tbsp cooking oil
200ml white wine
½ small onion, peeled and minced
3 cloves of garlic, peeled and minced
A grating of nutmeg
2 whole cloves
Zest of 1 lemon, in strips
50g butter
2 stalks rosemary, leaves removed and finely chopped
2 stalks fresh thyme, leaves picked and minced
3 branches sage, leaves picked and chopped

Place the quartered potatoes in a pot of cool water, add the stock cube and flavor with salt. Heat , then cook the potatoes for several minutes, until they fall off the tip of a sharp knife. Remove water, then cover a towel over the colander and let to rest for 10 minutes. While waiting, preheat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a baking tray and set it in the oven to get really hot. When the potatoes are ready, gently add them to the hot oil and turn with a tongs, so they're completely coated. Roast for 30 minutes, then toss them and return in the oven for 20 more minutes.

Meanwhile, place a large pan on a strong heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Stir in the butter and herbs, then take out and remove the cloves and lemon zest. By this point, the potatoes should be ready.

Toss the potatoes in the sauce, salt and enjoy right away.