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Try out a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and topped with a cheesy crust. The gratin is the perfect cosy potato centerpiece. As a savory take 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 smashed
2 branches rosemary sprigs
3 sprigs thyme sprigs
Finely grated zest of 1 fresh lemon
Grated nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and thinly sliced
200g black kale, stem removed, leaves cut
750g starchy potatoes, peeled and cut into 3mm-thick slices
200g sliced trout
3 sprigs dill, minced
150g shredded cheese

Add the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Spice well with salt and white pepper, then set over a gentle flame and heat for about 10 minutes, to blend and creamify. Take out and discard the garlic and herbs.

Heat the butter in a frying pan on a medium flame, chuck in the sliced onions and fry for a few minutes, until tender. Add the cavolo nero, salt generously and saute until the cabbage softens. Take off the heat.

Layer the sliced potatoes in a single layer in the bottom of a large rectangular baking dish. Layer with a layer of the onions and cavolo nero, then add some of the cream mixture and pepper. Layer with pieces of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Continue the steps until you get to the top of the baking dish, so that the last layer is potatoes covered with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until cooked 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 bouillon cube
Salt and pepper
4 tbsp cooking oil
200ml white wine
½ shallot, peeled and finely diced
3 garlic cloves, peeled and finely chopped
A pinch of nutmeg
2 whole cloves
Zest of 1 citrus, peeled off in strips
50g butter
2 stalks rosemary, leaves removed and chopped
2 stalks fresh thyme, leaves plucked and finely chopped
3 stalks sage, leaves plucked and finely chopped

Put the cut potatoes in a saucepan of cold water, mix in the stock cube and season with salt. Heat , then cook the potatoes for seven to 10 minutes, until they easily pierced. Drain, then lay a cloth over the colander and let to steam-dry for 10 minutes. At the same time, preheat the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a tray and place it in the oven to get really hot. When the potatoes are ready, gently place them to the hot oil and coat with a pair of tongs, so they're completely coated. Bake for 30 minutes, then toss them and put back in the oven for 20 more minutes.

In the meantime, set a saucepan on a high flame, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has halved. 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.

Toss the potatoes in the butter emulsion, season and serve immediately.