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Indulge in a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and crowned with a cheesy crust. This dish is the perfect hearty potato entree. As a tasty twist on classic roasties, cook crisp roast potatoes tossed 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, peeled and smashed
2 sprigs rosemary sprigs
3 sprigs thyme sprigs
Zest of 1 citrus
Grated nutmeg
Salt and pepper
25g unsalted butter
1 brown onion, peeled and thinly sliced
200g cavolo nero, de-stemmed, leaves roughly sliced
750g potatoes, peeled and cut into 3mm-thick slices
200g sliced fish
3 branches fresh dill, minced
150g shredded gruyere

Place the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt generously with salt and white pepper, then put over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and creamify. Scoop out and remove the garlic and herbs.

Warm the butter in a frying pan on a moderate heat, add the sliced onions and fry for four to five minutes, until softened. Stir in the cavolo nero, pepper generously and cook until the cabbage softens. Take off the heat.

Place the cut potatoes in a single layer in the bottom of a large baking baking dish. Layer with a portion of the onions and cavolo nero, then pour over some of the cream mixture and salt. Add with pieces of smoked trout and a sprinkling of chopped dill, then top with some cheese. Repeat the process until you reach the top of the baking dish, so that the final layer is potatoes covered with cream and cheese.

Roast at 170C (150C fan)/340F/gas 3½ for about 2 hours, or until soft 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 cooking oil
200ml white wine
½ shallot, peeled and minced
3 cloves of garlic, peeled and finely chopped
A pinch of nutmeg
2 whole cloves
Zest of 1 fresh lemon, peeled off in strips
50g butter
2 branches rosemary, leaves plucked and chopped
2 sprigs thyme, leaves plucked and minced
3 sprigs sage, leaves removed and minced

Place the cut potatoes in a pot of water, add the stock cube and season with salt. Bring to a boil , then boil the potatoes for seven to 10 minutes, until they easily pierced. Strain, then cover a towel over the colander and leave to dry for 10 minutes. Meanwhile, heat the oven to 200C.

Pour the oil into a roasting pan and set it in the oven to get extremely hot. After the potatoes are ready, slowly add 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 20 more minutes.

In the meantime, set a pot on a high flame, include 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 throw away the cloves and lemon zest. At this stage, the potatoes should be ready.

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