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Indulge in a rich gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and topped with cheese. The gratin is the ultimate cosy potato main course. As a flavorful variation on roast potatoes, try crisp roast potatoes tossed in a lightly spiced butter emulsion made with white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic, peeled and lightly crushed
2 branches rosemary
3 stalks thyme
Zest of 1 fresh lemon
A pinch of nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and cut into thin slices
200g Tuscan kale, stem removed, leaves roughly sliced
750g potatoes, peeled and cut into thin slices
200g thinly sliced trout
3 sprigs dill, minced
150g finely grated cheese

Add the cream into a pot and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt well with salt and white pepper, then set over a medium-low heat and simmer 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 flame, chuck in the sliced onions and fry for four to five minutes, until translucent. Include the cavolo nero, season liberally and saute until the cabbage cooks down. Take off the heat.

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

Bake at a moderate oven for about 2 hours, 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 quartered
1 bouillon cube
Salt and pepper
4 tbsp cooking oil
200ml wine
½ shallot, peeled and finely diced
3 garlic, peeled and finely chopped
A pinch of nutmeg
2 whole cloves
Strips of 1 fresh lemon, in strips
50g rich butter
2 branches rosemary, leaves picked and chopped
2 sprigs thyme, leaves plucked and minced
3 sprigs sage, leaves plucked and minced

Put the cut potatoes in a saucepan of cold water, add the stock cube and season with salt. Bring to a boil , then simmer the potatoes for several minutes, until they are tender. Remove water, then cover a tea towel over the colander and leave to steam-dry for 10 minutes. Meanwhile, heat the oven to a hot oven.

Place the oil into a roasting pan and put it in the oven to get very hot. After the potatoes are steamed, slowly place them to the hot oil and coat with a utensil, so they're evenly covered. Roast for 30 minutes, then give them a shake and place in the oven for additional time.

Meanwhile, place a pot on a high flame, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Stir in the butter and herbs, then remove and discard the cloves and lemon zest. By this point, the potatoes should be ready.

Coat the potatoes in the wine reduction, pepper and enjoy right away.