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Discover a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and crowned with cheese. This dish is the perfect hearty potato centerpiece. As a savory twist on crispy spuds, try crisp roast potatoes mixed 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 rich cream
3 garlic, peeled and smashed
2 sprigs fresh rosemary
3 branches thyme
Grated peel of 1 fresh lemon
Nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and sliced thin
200g cavolo nero, stems removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into 3mm-thick slices
200g sliced smoked trout
3 branches dill, finely chopped
150g shredded gruyere cheese

Add the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season liberally with salt and white pepper, then place over a gentle flame and heat for about 10 minutes, to blend and creamify. Remove and throw away the garlic and herbs.

Heat the butter in a pan on a moderate heat, toss in the sliced onions and cook for a few minutes, until softened. Stir in the cavolo nero, season generously and fry until the cabbage wilts. Take off the heat.

Layer the 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 drizzle some of the cream mixture and season. Layer with pieces of smoked trout and a sprinkling of chopped dill, then top with some cheese. Repeat the process until you fill the top of the baking dish, so that the last layer is potatoes crowned with cream and cheese.

Roast at a moderate oven for an hour and 45 minutes, or until tender all the way through.

Herb-Infused Roast Potatoes

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

6 maris piper, peeled and quartered
1 bouillon cube
Salt and pepper
4 tbsp vegetable oil
200ml white wine
½ small onion, peeled and chopped
3 garlic, peeled and diced
A grating of nutmeg
2 cloves
Strips of 1 fresh lemon, cut into strips
50g butter
2 branches rosemary, leaves plucked and chopped
2 sprigs thyme, leaves removed and minced
3 sprigs sage, leaves picked and chopped

Put the cut potatoes in a pot of water, include the stock cube and salt with salt. Heat , then boil the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then cover a towel over the colander and allow to rest for 10 minutes. While waiting, warm the oven to 200C.

Add the oil into a tray and put it in the oven to get very hot. After the potatoes are steamed, gently place them to the hot oil and turn with a pair of tongs, so they're evenly covered. Cook for 30 minutes, then toss them and return in the oven for another 20 minutes.

While roasting, put a pot on a strong heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Whisk in the butter and herbs, then remove and remove the cloves and lemon zest. By this point, the potatoes ought to be done.

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