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Discover a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and topped with gruyere. This dish is the ideal comforting potato entree. For a savory twist on roast potatoes, cook crisp roast potatoes coated in a aromatic butter emulsion made with 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 sprigs
3 stalks fresh thyme
Zest of 1 fresh lemon
Grated nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and thinly sliced
200g black kale, stems removed, leaves chopped
750g starchy potatoes, peeled and cut into thin slices
200g cold smoked trout
3 stalks dill, chopped
150g finely grated gruyere cheese

Pour the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season well with salt and white pepper, then put over a low heat and heat for about 10 minutes, to flavor and creamify. Scoop out and throw away the garlic and herbs.

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

Layer the sliced potatoes in a layer in the bottom of a oven-safe baking baking dish. Top with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and salt. Layer with portions of smoked trout and a sprinkling of chopped dill, then top with some cheese. Repeat the steps until you get to the top of the baking dish, ensuring the last layer is potatoes covered with cream and cheese.

Cook at 170C for 105 minutes, or until soft all the way through.

Herb-Infused Roast Potatoes

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

6 maris piper, peeled and quartered
1 bouillon cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml wine
½ shallot, peeled and chopped
3 garlic cloves, peeled and minced
Nutmeg
2 whole cloves
Peel from 1 fresh lemon, in strips
50g rich butter
2 branches rosemary, leaves removed and chopped
2 sprigs thyme, leaves plucked and chopped
3 branches fresh sage, leaves plucked and minced

Place the cut potatoes in a pot of cold water, add the stock cube and season with salt. Bring to a boil , then boil the potatoes for seven to 10 minutes, until they easily pierced. Strain, then lay a towel over the colander and leave to dry for 10 minutes. While waiting, preheat the oven to 200C.

Pour the oil into a roasting pan and put it in the oven to get really hot. When the potatoes are dried, slowly place them to the hot oil and toss with a utensil, so they're completely coated. Bake for 30 minutes, then shake the tray and place in the oven for another 20 minutes.

Meanwhile, set a pot on a strong heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has halved. Add the butter and herbs, then remove and throw away the cloves and lemon zest. Now, the potatoes should be ready.

Toss the potatoes in the butter emulsion, pepper and serve immediately.