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Indulge in a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and topped with cheese. The gratin is the ideal cosy potato entree. And for savory twist on crispy spuds, cook crisp roast potatoes coated 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 cloves, peeled and lightly crushed
2 sprigs fresh rosemary
3 stalks thyme sprigs
Grated peel of 1 citrus
A pinch of nutmeg
Salt and white pepper
25g unsalted butter
1 onion, peeled and sliced thin
200g cavolo nero, de-stemmed, leaves chopped
750g potatoes, peeled and cut into slices
200g sliced trout
3 branches dill, chopped
150g shredded cheese

Add the cream into a pot and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then place over a medium-low heat and heat for about 10 minutes, to blend and reduce. Remove and throw away the garlic and herbs.

Melt the butter in a skillet on a moderate heat, chuck in the sliced onions and fry for four to five minutes, until translucent. Include the cavolo nero, salt liberally and fry until the cabbage softens. Remove from the heat.

Arrange the sliced potatoes in a layer in the bottom of a deep rectangular baking dish. Top with a layer of the onions and cavolo nero, then drizzle 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 process until you reach the top of the baking dish, making sure the last layer is potatoes topped with cream and cheese.

Roast at 170C (150C fan)/340F/gas 3½ for 105 minutes, or until soft all the way through.

Herb-Infused Roast Potatoes

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

6 maris piper, peeled and halved
1 vegetable stock cube
Seasoning
4 tbsp vegetable oil
200ml dry white wine
½ small onion, peeled and minced
3 garlic, peeled and diced
A grating of nutmeg
2 cloves
Peel from 1 fresh lemon, in strips
50g rich butter
2 branches rosemary, leaves plucked and finely chopped
2 branches thyme, leaves plucked and minced
3 stalks fresh sage, leaves picked and chopped

Place the cut potatoes in a saucepan of cool water, mix in the stock cube and salt with salt. Heat , then boil the potatoes for several minutes, until they easily pierced. Strain, then lay a tea towel over the colander and let to steam-dry for 10 minutes. At the same time, heat the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a roasting pan and put it in the oven to get extremely hot. After the potatoes are ready, carefully place them to the hot oil and coat with a tongs, so they're well oiled. Cook for 30 minutes, then toss them and put back in the oven for 20 more minutes.

Meanwhile, place a pot on a high flame, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Whisk in the butter and herbs, then take out and remove the cloves and lemon zest. Now, the potatoes should be ready.

Mix the potatoes in the butter emulsion, pepper and enjoy right away.