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Indulge in a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and topped with cheese. It is the ideal comforting potato entree. For a tasty twist on crispy spuds, cook crisp roast potatoes coated in a aromatic butter emulsion featuring white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and lightly crushed
2 sprigs fresh rosemary
3 branches thyme sprigs
Zest of 1 fresh lemon
Grated nutmeg
Seasoning
25g unsalted butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, stems removed, leaves cut
750g maris piper, peeled and cut into 3mm-thick slices
200g cold trout
3 stalks dill, chopped
150g finely grated gruyere

Place the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then put over a low heat and heat for about 10 minutes, to flavor and creamify. Take out and throw away the garlic and herbs.

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

Arrange the cut potatoes in a row in the bottom of a deep 9cm x 12cm baking dish. Top with a portion of the onions and cavolo nero, then pour over some of the cream mixture and salt. Layer with slices of smoked trout and a handful of chopped dill, then top with some cheese. Carry on the process until you reach the top of the baking dish, so that the top layer is potatoes crowned with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ for 105 minutes, or until tender 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 vegetable stock cube
Flaky salt and black pepper
4 tbsp vegetable oil
200ml white wine
½ small onion, peeled and minced
3 garlic cloves, peeled and minced
Nutmeg
2 cloves
Strips of 1 fresh lemon, cut into strips
50g butter
2 sprigs fresh rosemary, leaves picked and finely chopped
2 branches fresh thyme, leaves picked and minced
3 stalks sage, leaves plucked and finely chopped

Add the cut potatoes in a pot of cold water, mix in the stock cube and salt with salt. Heat , then simmer the potatoes for seven to 10 minutes, until they easily pierced. Remove water, then cover a tea towel over the colander and leave to dry for 10 minutes. Meanwhile, warm the oven to 200C (180C fan)/390F/gas 6.

Pour the oil into a baking tray and set it in the oven to get really hot. After the potatoes are steamed, slowly add them to the hot oil and turn with a tongs, so they're completely coated. Roast for 30 minutes, then give them a shake and put back in the oven for additional time.

While roasting, place a large pan on a high heat, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Stir in the butter and herbs, then take out and remove the cloves and lemon zest. At this stage, the potatoes ought to be done.

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