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Try out a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and crowned with a cheesy crust. It is the perfect hearty potato main course. As a flavorful variation on roast potatoes, cook crisp roast potatoes coated in a herb-infused butter emulsion made with white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic cloves, peeled and bashed
2 stalks fresh rosemary
3 stalks fresh thyme
Finely grated zest of 1 lemon
A pinch of nutmeg
Seasoning
25g butter
1 onion, peeled and sliced thin
200g Tuscan kale, stem removed, leaves chopped
750g maris piper, peeled and cut into 3mm-thick slices
200g sliced smoked trout
3 sprigs fresh dill, minced
150g shredded gruyere cheese

Add the cream into a pan and include the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season generously with salt and white pepper, then set over a medium-low heat and simmer for about 10 minutes, to blend and creamify. Remove and throw away the garlic and herbs.

Warm the butter in a skillet on a moderate heat, chuck in the sliced onions and saute for four to five minutes, until translucent. Add the cavolo nero, salt generously and fry until the cabbage softens. Turn off the heat.

Place the cut potatoes in a single layer in the bottom of a oven-safe 9cm x 12cm baking dish. Top with a layer of the onions and cavolo nero, then drizzle some of the cream mixture and salt. Top with portions of smoked trout and a dusting of chopped dill, then top with some cheese. Carry on the steps until you reach the top of the baking dish, making sure the final layer is potatoes crowned with cream and cheese.

Cook at 170C for about 2 hours, or until tender 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 wine
½ shallot, peeled and finely diced
3 garlic cloves, peeled and finely chopped
A pinch of nutmeg
2 cloves
Peel from 1 fresh lemon, peeled off in strips
50g salted butter
2 sprigs rosemary, leaves removed and finely chopped
2 sprigs thyme, leaves picked and finely chopped
3 branches sage, leaves picked and minced

Place 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 are tender. Remove water, then place a cloth over the colander and leave to rest for 10 minutes. Meanwhile, preheat the oven to 200C (180C fan)/390F/gas 6.

Pour the oil into a roasting pan and set it in the oven to get extremely hot. Once the potatoes are steamed, gently add them to the hot oil and coat with a utensil, so they're evenly covered. Cook for 30 minutes, then shake the tray and place in the oven for additional time.

In the meantime, put a large pan 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. Stir in the butter and herbs, then fish out and throw away the cloves and lemon zest. By this point, the potatoes are likely cooked.

Toss the potatoes in the butter emulsion, salt and enjoy right away.