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Discover a luxurious gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and finished with a cheesy crust. It is the ideal comforting potato centerpiece. As a savory variation on crispy spuds, try crisp roast potatoes mixed in a herb-infused butter emulsion using white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic cloves, peeled and lightly crushed
2 branches rosemary sprigs
3 stalks thyme
Grated peel of 1 fresh lemon
A pinch of nutmeg
Salt and pepper
25g butter
1 brown onion, peeled and cut into thin slices
200g cavolo nero, stems removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into thin slices
200g cold trout
3 stalks dill, minced
150g finely grated gruyere cheese

Pour the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then put over a gentle flame and heat for about 10 minutes, to blend and creamify. Scoop out and remove the garlic and herbs.

Melt the butter in a pan on a medium flame, add the sliced onions and cook for four to five minutes, until tender. Include the cavolo nero, pepper generously and fry until the cabbage wilts. Turn off the heat.

Place the thinly sliced potatoes in a layer in the bottom of a large baking baking dish. Top with a layer of the onions and cavolo nero, then add some of the cream mixture and season. Layer with slices of smoked trout and a handful of chopped dill, then top with some cheese. Continue the layering process until you get to the top of the baking dish, so that the top layer is potatoes topped with cream and cheese.

Cook at 170C for 105 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 starchy potatoes, peeled and cut into quarters
1 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml wine
½ shallot, peeled and minced
3 garlic cloves, peeled and diced
A grating of nutmeg
2 spice cloves
Strips of 1 fresh lemon, peeled off in strips
50g salted butter
2 stalks rosemary, leaves picked and finely chopped
2 stalks fresh thyme, leaves picked and finely chopped
3 sprigs fresh sage, leaves removed and minced

Add the prepared potatoes in a saucepan of cool water, include the stock cube and salt with salt. Heat , then simmer the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then lay a towel over the colander and let to dry for 10 minutes. Meanwhile, warm the oven to a hot oven.

Add the oil into a roasting pan and put it in the oven to get extremely hot. After the potatoes are dried, gently place them to the hot oil and turn with a pair of tongs, so they're well oiled. Bake for 30 minutes, then toss them and return in the oven for 20 more minutes.

In the meantime, place a pot on a high flame, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has thickened. Stir in the butter and herbs, then fish out and remove the cloves and lemon zest. Now, the potatoes should be ready.

Coat the potatoes in the sauce, salt and serve immediately.