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Try out a rich gratin that combines potatoes, smoked trout, and cavolo nero, all smothered in a aromatic cream sauce and finished with gruyere. This dish is the ideal hearty potato main course. For a savory variation on roast potatoes, cook crisp roast potatoes mixed 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 double cream
3 cloves of garlic, peeled and smashed
2 sprigs fresh rosemary
3 branches fresh thyme
Finely grated zest of 1 citrus
A pinch of nutmeg
Salt and white pepper
25g butter
1 onion, peeled and sliced thin
200g cavolo nero, stems removed, leaves chopped
750g maris piper, peeled and cut into 3mm-thick slices
200g cold trout
3 stalks dill, chopped
150g finely grated gruyere cheese

Place the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt liberally with salt and white pepper, then set over a gentle flame and simmer for about 10 minutes, to infuse and thicken. Take out and throw away the garlic and herbs.

Warm the butter in a frying pan on a medium flame, toss in the sliced onions and fry for several minutes, until softened. Include the cavolo nero, season generously and saute until the cabbage cooks down. Turn off the heat.

Place the sliced potatoes in a single layer in the bottom of a oven-safe baking baking dish. Layer with a layer of the onions and cavolo nero, then add some of the cream mixture and pepper. Add with slices of smoked trout and a handful of chopped dill, then add some cheese. Carry on the steps until you reach the top of the baking dish, so that the final layer is potatoes topped with cream and cheese.

Roast at 170C for about 2 hours, or until soft 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 stock cube
Salt and pepper
4 tbsp vegetable oil
200ml dry white wine
½ shallot, peeled and minced
3 garlic, peeled and minced
Nutmeg
2 cloves
Zest of 1 fresh lemon, peeled off in strips
50g salted butter
2 stalks rosemary, leaves plucked and chopped
2 sprigs thyme, leaves plucked and finely chopped
3 sprigs sage, leaves plucked and chopped

Place the cut potatoes in a pot of cold water, mix in the stock cube and flavor with salt. Boil , then cook the potatoes for several minutes, until they easily pierced. Remove water, then lay a tea towel over the colander and allow to dry for 10 minutes. At the same time, heat the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a roasting pan and place it in the oven to get extremely hot. When the potatoes are dried, slowly add them to the hot oil and toss with a utensil, so they're completely coated. Bake for 30 minutes, then toss them and return in the oven for another 20 minutes.

While roasting, set a pot on a high flame, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Stir in the butter and herbs, then remove and discard the cloves and lemon zest. At this stage, the potatoes are likely cooked.

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