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Discover a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and crowned with cheese. This dish is the ideal cosy potato main course. For a tasty take on roast potatoes, cook crisp roast potatoes mixed 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 heavy cream
3 garlic, peeled and bashed
2 branches rosemary
3 stalks thyme
Zest of 1 lemon
A pinch of nutmeg
Salt and pepper
25g unsalted butter
1 yellow onion, peeled and thinly sliced
200g Tuscan kale, stem removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into slices
200g cold trout
3 sprigs fresh dill, chopped
150g finely grated cheese

Place the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season generously with salt and white pepper, then put over a low heat and bring to a gentle bubble for about 10 minutes, to infuse and creamify. Remove and throw away the garlic and herbs.

Melt the butter in a skillet on a moderate heat, add the sliced onions and cook for a few minutes, until translucent. Include the cavolo nero, pepper liberally and fry until the cabbage wilts. Take off the heat.

Place the cut potatoes in a layer in the bottom of a large baking baking dish. Cover with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and pepper. Add with pieces of smoked trout and a handful of chopped dill, then top with some cheese. Repeat the process until you get to the top of the baking dish, so that the final layer is potatoes crowned with cream and cheese.

Bake at a moderate oven for an hour and 45 minutes, or until cooked all the way through.

White Mulled Wine Roast Potatoes

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

6 maris piper, peeled and halved
1 stock cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml white wine
½ shallot, peeled and chopped
3 garlic, peeled and diced
Nutmeg
2 whole cloves
Peel from 1 fresh lemon, peeled off in strips
50g butter
2 stalks fresh rosemary, leaves picked and chopped
2 branches thyme, leaves removed and finely chopped
3 sprigs sage, leaves plucked and finely chopped

Put the cut potatoes in a pan of cold water, add the stock cube and salt with salt. Heat , then boil the potatoes for seven to 10 minutes, until they easily pierced. Drain, then place a tea towel over the colander and allow to rest for 10 minutes. At the same time, preheat the oven to 200C.

Place the oil into a roasting pan and place it in the oven to get really hot. When the potatoes are ready, slowly add them to the hot oil and toss with a utensil, so they're well oiled. Roast for 30 minutes, then shake the tray and put back in the oven for another 20 minutes.

Meanwhile, place a saucepan on a strong heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has halved. Whisk in the butter and herbs, then remove and discard the cloves and lemon zest. By this point, the potatoes ought to be done.

Coat the potatoes in the wine reduction, pepper and serve hot.