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Indulge in a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and crowned with gruyere. The gratin is the ultimate comforting potato main course. And for savory twist on crispy spuds, prepare 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 double cream
3 garlic cloves, peeled and bashed
2 sprigs fresh rosemary
3 stalks thyme sprigs
Grated peel of 1 lemon
A pinch of nutmeg
Salt and pepper
25g butter
1 onion, peeled and sliced thin
200g Tuscan kale, de-stemmed, leaves roughly sliced
750g starchy potatoes, peeled and cut into thin slices
200g sliced fish
3 sprigs fresh dill, chopped
150g shredded cheese

Add the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Season well with salt and white pepper, then place over a gentle flame and bring to a gentle bubble for about 10 minutes, to infuse and thicken. Scoop out and remove the garlic and herbs.

Heat the butter in a skillet on a medium flame, chuck in the sliced onions and saute for several minutes, until tender. Include the cavolo nero, pepper well and saute until the cabbage cooks down. Remove from the heat.

Layer the sliced potatoes in a row in the bottom of a large rectangular baking dish. Layer with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and pepper. Add with pieces of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Continue the process until you get to the top of the baking dish, making sure the top layer is potatoes topped with cream and cheese.

Cook at a moderate oven for 105 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 maris piper, peeled and halved
1 stock cube
Salt and pepper
4 tbsp cooking oil
200ml dry white wine
½ small onion, peeled and finely diced
3 garlic cloves, peeled and finely chopped
Nutmeg
2 whole cloves
Strips of 1 lemon, peeled off in strips
50g rich butter
2 sprigs rosemary, leaves removed and finely chopped
2 branches thyme, leaves removed and finely chopped
3 stalks fresh sage, leaves plucked and minced

Put the prepared potatoes in a saucepan of cold water, include the stock cube and salt with salt. Heat , then cook the potatoes for seven to 10 minutes, until they fall off the tip of a sharp knife. Remove water, then cover a tea towel over the colander and leave to rest for 10 minutes. While waiting, heat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a tray and place it in the oven to get extremely hot. When the potatoes are steamed, slowly place them to the hot oil and turn with a tongs, so they're completely coated. Roast for 30 minutes, then give them a shake and return in the oven for additional time.

Meanwhile, put a large pan on a high heat, add the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Stir in the butter and herbs, then fish out and remove the cloves and lemon zest. By this point, the potatoes should be ready.

Mix the potatoes in the butter emulsion, salt and serve hot.