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Discover a rich gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and finished with cheese. The gratin is the ideal cosy potato main course. As a flavorful twist on classic roasties, prepare crisp roast potatoes mixed in a herb-infused butter emulsion made with white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 cloves of garlic, peeled and lightly crushed
2 sprigs fresh rosemary
3 stalks thyme sprigs
Grated peel of 1 lemon
Nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, stems removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into thin slices
200g sliced smoked trout
3 branches fresh dill, minced
150g grated cheese

Place the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt generously with salt and white pepper, then set over a gentle flame and heat for about 10 minutes, to blend and thicken. Take out and discard the garlic and herbs.

Melt the butter in a frying pan on a medium flame, add the sliced onions and fry for several minutes, until softened. Stir in the cavolo nero, pepper generously and cook until the cabbage cooks down. Remove from the heat.

Place the cut potatoes in a row in the bottom of a deep 9cm x 12cm baking dish. Cover with a layer of the onions and cavolo nero, then pour over some of the cream mixture and salt. Add 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, ensuring the top layer is potatoes covered with cream and cheese.

Cook at a moderate oven for 105 minutes, 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 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml white wine
½ shallot, peeled and finely diced
3 garlic, peeled and finely chopped
A grating of nutmeg
2 cloves
Peel from 1 citrus, cut into strips
50g salted butter
2 sprigs rosemary, leaves picked and finely chopped
2 branches thyme, leaves plucked and minced
3 branches sage, leaves picked and finely chopped

Add the quartered potatoes in a saucepan of cold water, add the stock cube and salt with salt. Boil , then cook the potatoes for seven to 10 minutes, until they fall off the tip of a sharp knife. Remove water, then cover a towel over the colander and allow to steam-dry for 10 minutes. Meanwhile, heat the oven to a hot oven.

Pour the oil into a tray and put it in the oven to get extremely hot. Once the potatoes are ready, gently add 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.

Meanwhile, put a pot on a high heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Whisk in the butter and herbs, then take out and throw away the cloves and lemon zest. By this point, the potatoes ought to be done.

Mix the potatoes in the butter emulsion, pepper and serve immediately.