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Discover a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and crowned with gruyere. It is the perfect comforting potato centerpiece. And for flavorful variation on classic roasties, try crisp roast potatoes tossed in a aromatic butter emulsion made with 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 bashed
2 sprigs fresh rosemary
3 branches thyme sprigs
Zest of 1 fresh lemon
Nutmeg
Seasoning
25g unsalted butter
1 brown onion, peeled and thinly sliced
200g Tuscan kale, stems removed, leaves roughly sliced
750g maris piper, peeled and cut into slices
200g cold trout
3 stalks dill, finely chopped
150g shredded cheese

Add the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Spice liberally with salt and white pepper, then place over a gentle flame and bring to a gentle bubble for about 10 minutes, to infuse and thicken. Scoop out and discard the garlic and herbs.

Warm the butter in a frying pan on a medium flame, add the sliced onions and cook for a few minutes, until softened. Add the cavolo nero, season liberally and saute until the cabbage cooks down. Turn off the heat.

Layer the thinly sliced potatoes in a single layer in the bottom of a large 9cm x 12cm baking dish. Top with a layer of the onions and cavolo nero, then pour over some of the cream mixture and season. Add with slices of smoked trout and a dusting of chopped dill, then add some cheese. Continue the steps until you get to the top of the baking dish, so that the last layer is potatoes covered with cream and cheese.

Bake at a moderate oven 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 potatoes, peeled and quartered
1 stock cube
Salt and pepper
4 tbsp vegetable oil
200ml white wine
½ small onion, peeled and finely diced
3 garlic cloves, peeled and diced
A grating of nutmeg
2 cloves
Peel from 1 lemon, cut into strips
50g butter
2 sprigs fresh rosemary, leaves plucked and minced
2 branches fresh thyme, leaves picked and chopped
3 stalks sage, leaves removed and finely chopped

Add the quartered potatoes in a pot of cold water, include the stock cube and salt with salt. Bring to a boil , then simmer the potatoes for seven to 10 minutes, until they are tender. Drain, then cover a tea towel over the colander and let to dry for 10 minutes. At the same time, warm the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a tray and set it in the oven to get very hot. Once the potatoes are steamed, gently transfer them to the hot oil and turn with a utensil, so they're well oiled. Bake for 30 minutes, then shake the tray and return in the oven for additional time.

While roasting, set a large pan on a high flame, pour in the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has reduced by half. Whisk in the butter and herbs, then fish out and throw away the cloves and lemon zest. At this stage, the potatoes should be ready.

Coat the potatoes in the butter emulsion, season and serve immediately.