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Try out a luxurious gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and finished with a cheesy crust. The gratin is the ideal hearty potato entree. As a tasty variation on crispy spuds, try 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 bashed
2 stalks fresh rosemary
3 branches thyme
Finely grated zest of 1 citrus
Nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and cut into thin slices
200g cavolo nero, stem removed, leaves roughly sliced
750g maris piper, peeled and cut into 3mm-thick slices
200g thinly sliced fish
3 branches dill, minced
150g finely grated 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 put over a low heat and simmer for about 10 minutes, to blend and creamify. Remove and throw away the garlic and herbs.

Heat the butter in a frying pan on a moderate heat, add the sliced onions and saute for four to five minutes, until softened. Include the cavolo nero, salt generously and cook until the cabbage cooks down. Take off the heat.

Arrange the thinly sliced potatoes in a single layer in the bottom of a oven-safe 9cm x 12cm baking dish. Cover with a amount of the onions and cavolo nero, then drizzle some of the cream mixture and season. Layer with pieces of smoked trout and a sprinkling of chopped dill, then add some cheese. Carry on the process until you get to the top of the baking dish, making sure the final layer is potatoes topped with cream and cheese.

Bake at 170C for an hour and 45 minutes, or until cooked 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
Salt and pepper
4 tbsp cooking oil
200ml wine
½ shallot, peeled and minced
3 garlic cloves, peeled and finely chopped
Nutmeg
2 whole cloves
Strips of 1 lemon, in strips
50g butter
2 stalks rosemary, leaves plucked and minced
2 stalks fresh thyme, leaves picked and minced
3 sprigs sage, leaves removed and finely chopped

Add the prepared potatoes in a pot of cold water, add the stock cube and flavor with salt. Boil , then cook the potatoes for about 10 minutes, until they easily pierced. Drain, then place a towel over the colander and allow to rest for 10 minutes. While waiting, warm the oven to a hot oven.

Add the oil into a baking tray and place it in the oven to get very hot. When the potatoes are steamed, carefully place them to the hot oil and coat with a utensil, so they're evenly covered. Roast for 30 minutes, then toss them and put back in the oven for 20 more minutes.

In the meantime, set a pot on a high flame, add the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Stir in the butter and herbs, then take out and discard the cloves and lemon zest. At this stage, the potatoes should be ready.

Coat the potatoes in the sauce, pepper and serve hot.