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Indulge in a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and finished with a cheesy crust. It is the perfect cosy potato centerpiece. For a savory variation on crispy spuds, cook crisp roast potatoes tossed in a aromatic butter emulsion using white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic cloves, peeled and bashed
2 branches rosemary
3 sprigs thyme
Zest of 1 lemon
Grated nutmeg
Seasoning
25g butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, stem removed, leaves roughly sliced
750g potatoes, peeled and cut into 3mm-thick slices
200g thinly sliced trout
3 sprigs dill, minced
150g shredded cheese

Place the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt well with salt and white pepper, then place over a gentle flame and bring to a gentle bubble for about 10 minutes, to blend and creamify. Remove and discard the garlic and herbs.

Warm the butter in a skillet on a medium flame, chuck in the sliced onions and cook for a few minutes, until softened. Stir in the cavolo nero, salt well and cook until the cabbage wilts. Remove from the heat.

Layer the cut potatoes in a row in the bottom of a oven-safe rectangular baking dish. Cover with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and salt. Layer 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 final layer is potatoes crowned with cream and cheese.

Cook at a moderate oven for about 2 hours, or until tender all the way through.

Spiced White Wine Roasties

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

6 starchy potatoes, peeled and halved
1 bouillon cube
Salt and pepper
4 tbsp oil
200ml white wine
½ small onion, peeled and minced
3 garlic, peeled and minced
A pinch of nutmeg
2 whole cloves
Zest of 1 lemon, cut into strips
50g salted butter
2 stalks rosemary, leaves picked and finely chopped
2 sprigs thyme, leaves plucked and chopped
3 stalks sage, leaves plucked and minced

Place the quartered potatoes in a saucepan of cool water, add the stock cube and salt with salt. Bring to a boil , then simmer the potatoes for about 10 minutes, until they easily pierced. Strain, then place a cloth over the colander and let to steam-dry for 10 minutes. Meanwhile, warm the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a roasting pan and set it in the oven to get extremely hot. When the potatoes are ready, slowly add them to the hot oil and coat with a utensil, so they're evenly covered. Bake for 30 minutes, then toss them and return in the oven for 20 more minutes.

While roasting, set a large pan on a strong heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has halved. Add the butter and herbs, then fish out and discard the cloves and lemon zest. At this stage, the potatoes should be ready.

Toss the potatoes in the butter emulsion, season and serve hot.