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Try out a luxurious 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 perfect hearty potato centerpiece. As a flavorful take on roast potatoes, cook crisp roast potatoes coated in a aromatic butter emulsion using 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 smashed
2 stalks rosemary sprigs
3 stalks thyme sprigs
Finely grated zest of 1 fresh lemon
Nutmeg
Salt and white pepper
25g butter
1 brown onion, peeled and sliced thin
200g Tuscan kale, de-stemmed, leaves roughly sliced
750g maris piper, peeled and cut into 3mm-thick slices
200g cold smoked trout
3 sprigs dill, minced
150g finely grated gruyere

Add the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then set over a gentle flame and simmer for about 10 minutes, to infuse and creamify. Take out and remove the garlic and herbs.

Heat the butter in a pan on a moderate heat, add the sliced onions and fry for four to five minutes, until softened. Include the cavolo nero, pepper generously and fry until the cabbage wilts. Remove from the heat.

Arrange the cut potatoes in a layer in the bottom of a oven-safe 9cm x 12cm baking dish. Cover with a layer of the onions and cavolo nero, then drizzle some of the cream mixture and season. Add with pieces of smoked trout and a dusting of chopped dill, then sprinkle over some cheese. Repeat the process until you fill 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 about 2 hours, or until soft 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
Flaky salt and black pepper
4 tbsp oil
200ml dry white wine
½ shallot, peeled and minced
3 cloves of garlic, peeled and finely chopped
A pinch of nutmeg
2 spice cloves
Peel from 1 citrus, in strips
50g rich butter
2 branches rosemary, leaves picked and chopped
2 sprigs thyme, leaves picked and minced
3 branches sage, leaves plucked and finely chopped

Add the quartered potatoes in a saucepan of cool water, add the stock cube and flavor with salt. Boil , then boil the potatoes for several minutes, until they easily pierced. Strain, then lay a tea towel over the colander and leave to rest for 10 minutes. While waiting, warm the oven to 200C.

Add the oil into a tray and place it in the oven to get really hot. When the potatoes are ready, carefully place them to the hot oil and turn with a utensil, so they're evenly covered. Cook for 30 minutes, then shake the tray and return in the oven for another 20 minutes.

In the meantime, place a large pan on a high flame, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Add the butter and herbs, then remove and discard the cloves and lemon zest. By this point, the potatoes are likely cooked.

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