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Try out a rich gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and crowned with a cheesy crust. The gratin is the ideal hearty potato entree. And for flavorful take on roast potatoes, prepare crisp roast potatoes tossed in a herb-infused butter emulsion using white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic, peeled and bashed
2 branches rosemary
3 branches thyme
Zest of 1 lemon
A pinch of nutmeg
Salt and white pepper
25g butter
1 onion, peeled and sliced thin
200g black kale, stem removed, leaves chopped
750g starchy potatoes, peeled and cut into thin slices
200g thinly sliced smoked trout
3 sprigs dill, finely chopped
150g finely grated gruyere

Place the cream into a pot and add the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice well with salt and white pepper, then place over a medium-low heat and simmer for about 10 minutes, to blend and reduce. Scoop out and remove the garlic and herbs.

Warm the butter in a frying pan on a moderate heat, add the sliced onions and saute for several minutes, until softened. Stir in the cavolo nero, pepper liberally and cook until the cabbage cooks down. Remove from the heat.

Place the sliced potatoes in a layer in the bottom of a deep baking baking dish. Top with a layer of the onions and cavolo nero, then pour over some of the cream mixture and salt. Add with slices of smoked trout and a handful of chopped dill, then top with some cheese. Continue the process until you reach the top of the baking dish, ensuring the top layer is potatoes topped with cream and cheese.

Roast at 170C for an hour and 45 minutes, or until cooked 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 bouillon cube
Salt and pepper
4 tbsp vegetable oil
200ml white wine
½ shallot, peeled and chopped
3 garlic cloves, peeled and minced
Nutmeg
2 cloves
Peel from 1 lemon, in strips
50g rich butter
2 branches rosemary, leaves plucked and chopped
2 sprigs thyme, leaves picked and minced
3 stalks sage, leaves picked and chopped

Place the cut potatoes in a saucepan of cool water, mix in the stock cube and season with salt. Boil , then simmer the potatoes for several minutes, until they easily pierced. Strain, then lay a cloth over the colander and leave to dry for 10 minutes. At the same time, heat the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a roasting pan and set it in the oven to get really hot. Once the potatoes are dried, slowly place them to the hot oil and toss with a tongs, so they're well oiled. Cook for 30 minutes, then shake the tray and put back in the oven for additional time.

While roasting, put a saucepan on a high heat, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has reduced by half. Add the butter and herbs, then fish out and throw away the cloves and lemon zest. By this point, the potatoes should be ready.

Mix the potatoes in the wine reduction, season and enjoy right away.