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Indulge in a rich gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and topped with cheese. This dish is the perfect hearty potato centerpiece. As a savory variation on classic roasties, cook crisp roast potatoes mixed in a herb-infused butter emulsion featuring white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and lightly crushed
2 stalks rosemary
3 branches thyme sprigs
Zest of 1 lemon
Nutmeg
Salt and pepper
25g butter
1 onion, peeled and thinly sliced
200g Tuscan kale, stems removed, leaves roughly sliced
750g maris piper, peeled and cut into 3mm-thick slices
200g thinly sliced smoked trout
3 branches fresh dill, minced
150g finely grated gruyere cheese

Place the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then put over a medium-low heat and simmer for about 10 minutes, to infuse and creamify. Remove and remove the garlic and herbs.

Melt the butter in a frying pan on a moderate heat, chuck in the sliced onions and fry for a few minutes, until translucent. Include the cavolo nero, season well and cook until the cabbage wilts. Take off the heat.

Place the cut potatoes in a layer in the bottom of a oven-safe rectangular baking dish. Cover with a portion of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with pieces of smoked trout and a sprinkling of chopped dill, then add some cheese. Repeat the layering process until you fill the top of the baking dish, ensuring the top layer is potatoes topped with cream and cheese.

Roast at 170C (150C fan)/340F/gas 3½ for 105 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 maris piper, peeled and halved
1 stock cube
Seasoning
4 tbsp oil
200ml white wine
½ shallot, peeled and finely diced
3 garlic cloves, peeled and minced
A pinch of nutmeg
2 cloves
Peel from 1 citrus, cut into strips
50g butter
2 stalks rosemary, leaves plucked and chopped
2 branches thyme, leaves removed and minced
3 stalks sage, leaves plucked and chopped

Add the prepared potatoes in a saucepan of cool water, add the stock cube and salt with salt. Boil , then cook the potatoes for about 10 minutes, until they easily pierced. Remove water, then cover a tea towel over the colander and leave to rest for 10 minutes. While waiting, preheat the oven to a hot oven.

Pour the oil into a baking tray and put it in the oven to get extremely hot. After the potatoes are ready, slowly transfer them to the hot oil and coat with a tongs, so they're evenly covered. Roast for 30 minutes, then toss them and put back in the oven for another 20 minutes.

While roasting, place a large pan on a high heat, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer 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.

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