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Discover a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and crowned with a cheesy crust. It is the perfect comforting potato centerpiece. And for flavorful twist on crispy spuds, cook crisp roast potatoes coated in a aromatic 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 cloves of garlic, peeled and lightly crushed
2 branches rosemary
3 sprigs thyme
Grated peel of 1 citrus
Grated nutmeg
Seasoning
25g butter
1 onion, peeled and cut into thin slices
200g cavolo nero, stem removed, leaves roughly sliced
750g maris piper, peeled and cut into slices
200g thinly sliced trout
3 stalks fresh dill, finely chopped
150g grated gruyere

Add the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt liberally with salt and white pepper, then put over a low heat and heat for about 10 minutes, to blend and creamify. Remove and discard the garlic and herbs.

Melt the butter in a pan on a moderate heat, chuck in the sliced onions and saute for several minutes, until tender. Include the cavolo nero, salt well and fry until the cabbage wilts. Take off the heat.

Place the sliced potatoes in a layer in the bottom of a oven-safe rectangular baking dish. Layer with a portion of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with slices of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Repeat the steps until you fill the top of the baking dish, ensuring the final layer is potatoes crowned with cream and cheese.

Cook at 170C for 105 minutes, or until soft all the way through.

White Mulled Wine Roast Potatoes

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

6 potatoes, peeled and quartered
1 bouillon cube
Seasoning
4 tbsp oil
200ml white wine
½ shallot, peeled and finely diced
3 cloves of garlic, peeled and minced
A grating of nutmeg
2 cloves
Peel from 1 citrus, peeled off in strips
50g rich butter
2 stalks rosemary, leaves picked and minced
2 stalks thyme, leaves removed and chopped
3 sprigs sage, leaves picked and minced

Place the cut potatoes in a pot of cool water, add the stock cube and flavor with salt. Bring to a boil , then cook the potatoes for about 10 minutes, until they fall off the tip of a sharp knife. Remove water, then cover a cloth over the colander and let to rest for 10 minutes. While waiting, warm the oven to a hot oven.

Add the oil into a tray and set it in the oven to get really hot. After the potatoes are ready, carefully transfer them to the hot oil and turn with a tongs, so they're well oiled. Cook for 30 minutes, then toss them and put back in the oven for additional time.

While roasting, put a saucepan on a strong heat, pour in the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Stir in the butter and herbs, then fish out and throw away the cloves and lemon zest. By this point, the potatoes are likely cooked.

Toss the potatoes in the wine reduction, season and enjoy right away.