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Discover a luxurious gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and crowned with gruyere. The gratin is the perfect hearty potato main course. For a flavorful variation on classic roasties, prepare crisp roast potatoes mixed in a herb-infused butter emulsion featuring white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 cloves of garlic, peeled and smashed
2 branches rosemary sprigs
3 stalks fresh thyme
Grated peel of 1 citrus
Grated nutmeg
Salt and pepper
25g butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, stem removed, leaves cut
750g potatoes, peeled and cut into slices
200g cold fish
3 stalks fresh dill, finely chopped
150g finely grated gruyere cheese

Pour the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Spice generously with salt and white pepper, then put over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and thicken. Take out and discard the garlic and herbs.

Melt the butter in a frying pan on a medium heat, chuck in the sliced onions and fry for several minutes, until tender. Stir in the cavolo nero, pepper liberally and fry until the cabbage cooks down. Take off the heat.

Layer the thinly sliced 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 pepper. Top with slices of smoked trout and a handful of chopped dill, then top with some cheese. Carry on the layering process until you get to the top of the baking dish, so that the top layer is potatoes crowned with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ for about 2 hours, or until tender all the way through.

Herb-Infused Roast Potatoes

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

6 potatoes, peeled and quartered
1 stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ shallot, peeled and chopped
3 garlic, peeled and finely chopped
Nutmeg
2 cloves
Strips of 1 lemon, peeled off in strips
50g butter
2 stalks rosemary, leaves picked and minced
2 stalks fresh thyme, leaves removed and finely chopped
3 stalks fresh sage, leaves removed and minced

Put the cut potatoes in a saucepan of cool water, add the stock cube and salt with salt. Bring to a boil , then simmer the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then lay a cloth over the colander and let to dry for 10 minutes. At the same time, preheat the oven to 200C (180C fan)/390F/gas 6.

Pour the oil into a tray and put it in the oven to get really hot. Once the potatoes are steamed, gently transfer them to the hot oil and turn with a utensil, so they're well oiled. Roast for 30 minutes, then shake the tray and place in the oven for another 20 minutes.

While roasting, place a pot on a high flame, include the white wine, then mix 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. Now, the potatoes ought to be done.

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