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Indulge in a luxurious gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a aromatic cream sauce and crowned with gruyere. This dish is the ideal cosy potato centerpiece. And for flavorful variation on classic roasties, cook crisp roast potatoes tossed in a herb-infused butter emulsion featuring white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic cloves, peeled and lightly crushed
2 branches rosemary
3 branches thyme
Grated peel of 1 citrus
A pinch of nutmeg
Salt and white pepper
25g butter
1 brown onion, peeled and cut into thin slices
200g Tuscan kale, stem removed, leaves chopped
750g potatoes, peeled and cut into slices
200g cold smoked trout
3 sprigs fresh dill, minced
150g finely grated gruyere

Pour the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt generously with salt and white pepper, then put over a gentle flame and bring to a gentle bubble for about 10 minutes, to flavor and reduce. Take out and discard the garlic and herbs.

Heat the butter in a skillet on a moderate heat, chuck in the sliced onions and cook for four to five minutes, until translucent. Include the cavolo nero, pepper well and saute until the cabbage wilts. Turn off the heat.

Place the sliced potatoes in a layer in the bottom of a large 9cm x 12cm baking dish. Top with a amount of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Add with slices of smoked trout and a dusting of chopped dill, then add some cheese. Continue the steps until you fill the top of the baking dish, so that the last layer is potatoes covered with cream and cheese.

Bake 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 halved
1 bouillon cube
Seasoning
4 tbsp cooking oil
200ml dry white wine
½ shallot, peeled and minced
3 garlic, peeled and minced
A grating of nutmeg
2 spice cloves
Zest of 1 citrus, peeled off in strips
50g rich butter
2 branches fresh rosemary, leaves picked and finely chopped
2 stalks thyme, leaves plucked and chopped
3 branches fresh sage, leaves removed and chopped

Place the prepared potatoes in a pot of cold water, mix in the stock cube and season with salt. Heat , then simmer the potatoes for several minutes, until they easily pierced. Drain, then lay a cloth over the colander and let to dry for 10 minutes. At the same time, preheat the oven to a hot oven.

Place the oil into a baking tray and set it in the oven to get really hot. After the potatoes are ready, carefully add them to the hot oil and turn with a tongs, so they're completely coated. Cook for 30 minutes, then give them a shake and place in the oven for 20 more minutes.

Meanwhile, place a large pan on a high heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Add the butter and herbs, then take out and discard the cloves and lemon zest. At this stage, the potatoes are likely cooked.

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