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Indulge in a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and crowned with gruyere. This dish is the ultimate hearty potato main course. As a tasty variation on crispy spuds, prepare crisp roast potatoes tossed in a aromatic butter emulsion featuring white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and smashed
2 sprigs rosemary
3 stalks fresh thyme
Zest of 1 citrus
Grated nutmeg
Seasoning
25g butter
1 yellow onion, peeled and sliced thin
200g black kale, stem removed, leaves cut
750g maris piper, peeled and cut into slices
200g cold smoked trout
3 branches fresh dill, minced
150g grated gruyere cheese

Add the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Spice liberally with salt and white pepper, then set over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and creamify. Remove and discard the garlic and herbs.

Warm the butter in a skillet on a medium heat, add the sliced onions and cook for several minutes, until translucent. Add the cavolo nero, salt well and fry until the cabbage wilts. Remove from the heat.

Layer the thinly sliced potatoes in a single layer in the bottom of a large rectangular baking dish. Cover with a amount of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with pieces of smoked trout and a handful of chopped dill, then top with some cheese. Repeat the steps until you get to the top of the baking dish, making sure the top layer is potatoes crowned with cream and cheese.

Cook at a moderate oven for an hour and 45 minutes, or until tender all the way through.

White Mulled Wine Roast Potatoes

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

6 starchy potatoes, peeled and cut into quarters
1 vegetable stock cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml white wine
½ shallot, peeled and finely diced
3 cloves of garlic, peeled and minced
A pinch of nutmeg
2 spice cloves
Zest of 1 citrus, in strips
50g rich butter
2 sprigs rosemary, leaves plucked and minced
2 stalks thyme, leaves plucked and finely chopped
3 stalks sage, leaves removed and finely chopped

Add the quartered potatoes in a pot of cold water, include the stock cube and flavor with salt. Boil , then boil the potatoes for about 10 minutes, until they are tender. Strain, then place a cloth over the colander and leave to dry for 10 minutes. Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a tray and place it in the oven to get extremely hot. When the potatoes are ready, carefully place them to the hot oil and turn with a tongs, so they're evenly covered. Bake for 30 minutes, then shake the tray and put back in the oven for another 20 minutes.

While roasting, set a large pan on a high flame, include the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Stir in the butter and herbs, then take out and remove the cloves and lemon zest. Now, the potatoes are likely cooked.

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