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Discover a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and crowned with gruyere. This dish is the ultimate hearty potato centerpiece. As a tasty twist on crispy spuds, prepare crisp roast potatoes coated in a lightly spiced butter emulsion made with white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and bashed
2 sprigs rosemary sprigs
3 stalks thyme
Grated peel of 1 fresh lemon
Nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and sliced thin
200g cavolo nero, stems removed, leaves chopped
750g maris piper, peeled and cut into thin slices
200g sliced trout
3 branches dill, finely chopped
150g finely grated cheese

Add the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice generously with salt and white pepper, then put over a gentle flame and heat for about 10 minutes, to infuse and reduce. Scoop out and remove the garlic and herbs.

Warm the butter in a skillet on a medium flame, chuck in the sliced onions and fry for four to five minutes, until tender. Add the cavolo nero, season generously and fry until the cabbage cooks down. Take off the heat.

Arrange the thinly sliced potatoes in a layer in the bottom of a large 9cm x 12cm baking dish. Layer with a portion of the onions and cavolo nero, then pour over some of the cream mixture and salt. Layer with slices of smoked trout and a dusting of chopped dill, then add some cheese. Carry on the process until you reach the top of the baking dish, so that the last layer is potatoes covered with cream and cheese.

Roast at 170C for an hour and 45 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 oil
200ml white wine
½ small onion, peeled and chopped
3 garlic, peeled and minced
A grating of nutmeg
2 whole cloves
Peel from 1 lemon, peeled off in strips
50g rich butter
2 sprigs fresh rosemary, leaves removed and minced
2 stalks thyme, leaves picked and chopped
3 sprigs sage, leaves picked and chopped

Place the prepared potatoes in a pot of water, include the stock cube and salt with salt. Bring to a boil , then boil the potatoes for several minutes, until they easily pierced. Strain, then cover a tea towel over the colander and leave to rest for 10 minutes. At the same time, warm the oven to a hot oven.

Add the oil into a roasting pan and place it in the oven to get extremely hot. When the potatoes are dried, slowly transfer them to the hot oil and coat with a pair of tongs, so they're well oiled. Cook for 30 minutes, then give them a shake and return in the oven for 20 more minutes.

In the meantime, put a pot on a strong heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Whisk in the butter and herbs, then take out and remove the cloves and lemon zest. By this point, the potatoes ought to be done.

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