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Discover a luxurious gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and topped with gruyere. It is the ultimate cosy potato entree. For a flavorful twist on classic roasties, prepare crisp roast potatoes coated in a lightly spiced 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 stalks rosemary
3 branches thyme
Zest of 1 lemon
Grated nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and sliced thin
200g cavolo nero, stems removed, leaves chopped
750g maris piper, peeled and cut into 3mm-thick slices
200g thinly sliced fish
3 branches dill, finely chopped
150g finely grated cheese

Pour the cream into a pan and include the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Season liberally with salt and white pepper, then put over a low heat and bring to a gentle bubble for about 10 minutes, to blend and reduce. Take out and discard the garlic and herbs.

Melt the butter in a frying pan on a medium flame, chuck in the sliced onions and fry for several minutes, until softened. Include the cavolo nero, season well and cook until the cabbage wilts. Remove from the heat.

Layer the thinly sliced potatoes in a single layer in the bottom of a large rectangular baking dish. Top with a portion of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Layer with pieces of smoked trout and a dusting of chopped dill, then add some cheese. Continue the process until you fill the top of the baking dish, ensuring the final layer is potatoes crowned with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until soft all the way through.

Spiced White Wine Roasties

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

6 potatoes, peeled and cut into quarters
1 stock cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml dry white wine
½ small onion, peeled and chopped
3 garlic cloves, peeled and finely chopped
A pinch of nutmeg
2 cloves
Peel from 1 citrus, cut into strips
50g rich butter
2 stalks rosemary, leaves picked and chopped
2 stalks thyme, leaves removed and chopped
3 branches fresh sage, leaves plucked and finely chopped

Put the cut potatoes in a pot of cold water, include the stock cube and season with salt. Bring to a boil , then simmer the potatoes for several minutes, until they are tender. Drain, then lay a cloth over the colander and allow to rest for 10 minutes. At the same time, heat the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a baking tray and set it in the oven to get extremely hot. Once the potatoes are dried, gently transfer them to the hot oil and toss with a tongs, so they're completely coated. Bake for 30 minutes, then toss them and place in the oven for another 20 minutes.

Meanwhile, place a saucepan 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 take out and remove the cloves and lemon zest. By this point, the potatoes are likely cooked.

Mix the potatoes in the sauce, pepper and serve immediately.