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Discover a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and finished with a cheesy crust. It is the perfect comforting potato centerpiece. And for savory take on crispy spuds, try crisp roast potatoes mixed in a lightly spiced butter emulsion made with 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 stalks fresh rosemary
3 stalks fresh thyme
Grated peel of 1 fresh lemon
Grated nutmeg
Seasoning
25g butter
1 onion, peeled and cut into thin slices
200g cavolo nero, de-stemmed, leaves chopped
750g potatoes, peeled and cut into 3mm-thick slices
200g sliced fish
3 branches dill, chopped
150g finely grated cheese

Pour the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season generously with salt and white pepper, then put over a medium-low heat and simmer for about 10 minutes, to infuse and creamify. Scoop out and throw away the garlic and herbs.

Warm the butter in a pan on a medium flame, chuck in the sliced onions and cook for four to five minutes, until translucent. Add the cavolo nero, pepper generously and cook until the cabbage cooks down. Take off the heat.

Layer the cut potatoes in a row in the bottom of a deep baking baking dish. Layer with a portion of the onions and cavolo nero, then pour over some of the cream mixture and salt. Layer with portions of smoked trout and a sprinkling of chopped dill, then add some cheese. Repeat the steps until you reach the top of the baking dish, making sure the last layer is potatoes covered with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until soft 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 stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ shallot, peeled and minced
3 cloves of garlic, peeled and diced
A pinch of nutmeg
2 cloves
Zest of 1 fresh lemon, in strips
50g salted butter
2 sprigs rosemary, leaves removed and finely chopped
2 sprigs thyme, leaves removed and finely chopped
3 stalks sage, leaves picked and finely chopped

Add the quartered potatoes in a saucepan of cold water, include the stock cube and salt with salt. Boil , then boil the potatoes for seven to 10 minutes, until they are tender. Remove water, then lay a towel over the colander and allow to steam-dry for 10 minutes. While waiting, warm the oven to 200C.

Add the oil into a tray and place it in the oven to get really hot. After the potatoes are ready, carefully add them to the hot oil and turn with a utensil, so they're completely coated. Roast for 30 minutes, then toss them and return in the oven for 20 more minutes.

While roasting, put a saucepan on a strong heat, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Stir in the butter and herbs, then take out and discard the cloves and lemon zest. At this stage, the potatoes should be ready.

Toss the potatoes in the butter emulsion, salt and serve hot.