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Indulge in a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and topped with cheese. This dish is the ultimate cosy potato centerpiece. For a tasty twist on roast potatoes, cook crisp roast potatoes mixed in a aromatic 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 cloves, peeled and bashed
2 sprigs rosemary sprigs
3 stalks fresh thyme
Zest of 1 fresh lemon
A pinch of nutmeg
Salt and white pepper
25g unsalted butter
1 yellow onion, peeled and sliced thin
200g Tuscan kale, stem removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into thin slices
200g thinly sliced trout
3 stalks dill, finely chopped
150g grated cheese

Place the cream into a pot and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then place over a gentle flame and simmer for about 10 minutes, to infuse and thicken. Remove and remove the garlic and herbs.

Melt the butter in a pan on a medium heat, chuck in the sliced onions and saute for several minutes, until translucent. Include the cavolo nero, season generously and cook until the cabbage softens. Remove from the heat.

Layer the thinly sliced potatoes in a single layer in the bottom of a large rectangular baking dish. Cover with a layer of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with pieces of smoked trout and a sprinkling of chopped dill, then add some cheese. Continue the layering process until you get to the top of the baking dish, ensuring the last layer is potatoes covered with cream and cheese.

Roast at a moderate oven for an hour and 45 minutes, or until tender 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 cut into quarters
1 stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ shallot, peeled and chopped
3 garlic cloves, peeled and diced
A pinch of nutmeg
2 spice cloves
Strips of 1 fresh lemon, in strips
50g rich butter
2 sprigs rosemary, leaves plucked and chopped
2 branches thyme, leaves removed and chopped
3 sprigs sage, leaves picked and chopped

Put the prepared potatoes in a pan of water, include the stock cube and flavor with salt. Bring to a boil , then boil the potatoes for about 10 minutes, until they easily pierced. Remove water, then place a cloth over the colander and let to steam-dry for 10 minutes. Meanwhile, preheat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a roasting pan and place it in the oven to get very hot. When the potatoes are steamed, slowly transfer them to the hot oil and coat with a tongs, so they're well oiled. Bake for 30 minutes, then shake the tray and return in the oven for additional time.

Meanwhile, set a pot on a high heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Whisk in the butter and herbs, then take out and remove the cloves and lemon zest. By this point, the potatoes should be ready.

Mix the potatoes in the sauce, salt and serve hot.