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Discover a rich gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and topped with gruyere. It is the ideal cosy potato centerpiece. As a savory variation on roast potatoes, prepare crisp roast potatoes coated in a lightly spiced butter emulsion using white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 cloves of garlic, peeled and lightly crushed
2 branches fresh rosemary
3 sprigs fresh thyme
Finely grated zest of 1 fresh lemon
A pinch of nutmeg
Salt and white pepper
25g butter
1 brown onion, peeled and sliced thin
200g black kale, de-stemmed, leaves chopped
750g maris piper, peeled and cut into slices
200g thinly sliced fish
3 sprigs dill, minced
150g shredded cheese

Place the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Spice generously with salt and white pepper, then set over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and thicken. Remove and throw away the garlic and herbs.

Melt the butter in a pan on a moderate heat, add the sliced onions and fry for four to five minutes, until tender. Include the cavolo nero, season liberally and fry until the cabbage cooks down. Take off the heat.

Arrange the sliced potatoes in a layer in the bottom of a deep rectangular baking dish. Top with a amount of the onions and cavolo nero, then add some of the cream mixture and pepper. Add with portions of smoked trout and a handful of chopped dill, then top with some cheese. Carry on the steps until you get to the top of the baking dish, so that the top layer is potatoes topped with cream and cheese.

Bake at a moderate oven for 105 minutes, or until cooked all the way through.

Herb-Infused Roast Potatoes

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

6 potatoes, peeled and halved
1 stock cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml white wine
½ shallot, peeled and finely diced
3 cloves of garlic, peeled and finely chopped
A grating of nutmeg
2 whole cloves
Strips of 1 citrus, cut into strips
50g butter
2 sprigs fresh rosemary, leaves removed and finely chopped
2 branches fresh thyme, leaves picked and minced
3 branches sage, leaves removed and chopped

Place the prepared potatoes in a pan of water, mix in the stock cube and flavor with salt. Boil , then boil the potatoes for about 10 minutes, until they easily pierced. Remove water, then place a cloth over the colander and leave to steam-dry for 10 minutes. At the same time, preheat the oven to a hot oven.

Pour the oil into a roasting pan and set it in the oven to get really hot. When the potatoes are ready, slowly add them to the hot oil and toss with a tongs, so they're completely coated. Roast for 30 minutes, then give them a shake and return 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 cook until the liquid has halved. Add the butter and herbs, then take out and discard the cloves and lemon zest. At this stage, the potatoes should be ready.

Mix the potatoes in the sauce, pepper and serve immediately.