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Discover a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and topped with gruyere. This dish is the ultimate comforting potato centerpiece. As a flavorful twist on classic roasties, prepare crisp roast potatoes tossed in a aromatic butter emulsion featuring white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic cloves, peeled and bashed
2 stalks rosemary
3 stalks thyme sprigs
Zest of 1 lemon
A pinch of nutmeg
Salt and pepper
25g unsalted butter
1 onion, peeled and cut into thin slices
200g Tuscan kale, de-stemmed, leaves cut
750g potatoes, peeled and cut into thin slices
200g sliced trout
3 sprigs fresh dill, chopped
150g finely grated cheese

Place the cream into a pan and mix in 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 infuse and thicken. Remove and remove the garlic and herbs.

Heat the butter in a frying pan on a medium heat, chuck in the sliced onions and cook for a few minutes, until softened. Include the cavolo nero, salt liberally and cook until the cabbage wilts. Take off the heat.

Place the thinly sliced potatoes in a row in the bottom of a deep rectangular baking dish. Cover with a layer of the onions and cavolo nero, then add some of the cream mixture and salt. Add with slices of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Continue the process until you fill the top of the baking dish, making sure the top layer is potatoes covered with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for about 2 hours, 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 halved
1 bouillon cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml white wine
½ small onion, peeled and finely diced
3 garlic cloves, peeled and diced
A grating of nutmeg
2 cloves
Zest of 1 citrus, in strips
50g salted butter
2 sprigs rosemary, leaves removed and chopped
2 stalks thyme, leaves plucked and chopped
3 branches sage, leaves removed and finely chopped

Put the cut potatoes in a pot of water, add the stock cube and season with salt. Heat , then cook the potatoes for seven to 10 minutes, until they fall off the tip of a sharp knife. Strain, then lay a tea towel over the colander and let to dry for 10 minutes. At the same time, warm the oven to a hot oven.

Pour the oil into a roasting pan and set it in the oven to get very hot. Once the potatoes are dried, slowly transfer them to the hot oil and turn with a tongs, so they're evenly covered. Cook for 30 minutes, then give them a shake and place in the oven for another 20 minutes.

While roasting, place a saucepan on a strong heat, add the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Whisk in the butter and herbs, then remove and throw away the cloves and lemon zest. Now, the potatoes should be ready.

Coat the potatoes in the sauce, season and enjoy right away.