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Try out a luxurious gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and finished with a cheesy crust. The gratin is the ideal comforting potato centerpiece. And for flavorful variation on roast potatoes, prepare crisp roast potatoes tossed in a herb-infused butter emulsion using 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 branches rosemary
3 sprigs thyme
Finely grated zest of 1 fresh lemon
Nutmeg
Salt and pepper
25g unsalted butter
1 brown onion, peeled and sliced thin
200g black kale, stems removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into slices
200g cold smoked trout
3 sprigs dill, chopped
150g finely grated gruyere

Add the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt liberally with salt and white pepper, then set over a medium-low heat and heat for about 10 minutes, to blend and reduce. Remove and remove the garlic and herbs.

Warm the butter in a frying pan on a medium heat, toss in the sliced onions and fry for several minutes, until translucent. Add the cavolo nero, pepper generously and fry until the cabbage wilts. Remove from the heat.

Arrange the thinly sliced potatoes in a single layer in the bottom of a large 9cm x 12cm baking dish. Top with a amount of the onions and cavolo nero, then drizzle some of the cream mixture and pepper. Add with slices of smoked trout and a handful of chopped dill, then add some cheese. Repeat the process until you fill the top of the baking dish, so that the top layer is potatoes topped with cream and cheese.

Roast at a moderate oven for 105 minutes, 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 potatoes, peeled and quartered
1 vegetable stock cube
Seasoning
4 tbsp oil
200ml white wine
½ shallot, peeled and minced
3 garlic cloves, peeled and diced
A pinch of nutmeg
2 whole cloves
Peel from 1 fresh lemon, peeled off in strips
50g rich butter
2 sprigs fresh rosemary, leaves plucked and minced
2 sprigs thyme, leaves plucked and minced
3 branches sage, leaves plucked and chopped

Put the cut potatoes in a pot of water, include the stock cube and season with salt. Heat , then cook the potatoes for several minutes, until they easily pierced. Drain, then lay a cloth over the colander and let to rest for 10 minutes. At the same time, warm the oven to a hot oven.

Add the oil into a tray and put it in the oven to get extremely hot. After the potatoes are dried, carefully add them to the hot oil and turn with a utensil, so they're completely coated. Bake for 30 minutes, then toss them and return in the oven for additional time.

Meanwhile, put a pot on a high flame, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Add the butter and herbs, then fish out and discard the cloves and lemon zest. Now, the potatoes should be ready.

Toss the potatoes in the sauce, season and enjoy right away.