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Try out a rich gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and topped with cheese. This dish is the ideal hearty potato entree. And for flavorful take on classic roasties, prepare crisp roast potatoes coated in a lightly spiced butter emulsion made with white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic cloves, peeled and lightly crushed
2 stalks fresh rosemary
3 stalks thyme sprigs
Zest of 1 citrus
A pinch of nutmeg
Seasoning
25g butter
1 yellow onion, peeled and cut into thin slices
200g black kale, stems removed, leaves roughly sliced
750g starchy potatoes, peeled and cut into thin slices
200g sliced fish
3 branches dill, finely chopped
150g finely grated cheese

Place the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Salt liberally with salt and white pepper, then put over a medium-low heat and simmer for about 10 minutes, to blend and thicken. Take out and remove the garlic and herbs.

Warm the butter in a pan on a medium flame, toss in the sliced onions and cook for four to five minutes, until tender. Stir in the cavolo nero, season generously and saute until the cabbage wilts. Remove from the heat.

Layer the thinly sliced potatoes in a single layer in the bottom of a deep rectangular baking dish. Top 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 sprinkling of chopped dill, then top with some cheese. Carry on the process until you get to the top of the baking dish, ensuring the final layer is potatoes topped with cream and cheese.

Roast at a moderate oven for 105 minutes, or until tender all the way through.

Herb-Infused Roast Potatoes

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

6 starchy potatoes, peeled and quartered
1 vegetable stock cube
Salt and pepper
4 tbsp vegetable oil
200ml white wine
½ shallot, peeled and finely diced
3 cloves of garlic, peeled and minced
A pinch of nutmeg
2 cloves
Strips of 1 fresh lemon, cut into strips
50g butter
2 sprigs rosemary, leaves plucked and chopped
2 sprigs fresh thyme, leaves removed and minced
3 branches sage, leaves picked and minced

Add the quartered potatoes in a saucepan of cool water, mix in the stock cube and season with salt. Heat , then boil the potatoes for several minutes, until they fall off the tip of a sharp knife. Remove water, then place a tea towel over the colander and allow to rest for 10 minutes. Meanwhile, warm the oven to 200C.

Pour the oil into a tray and put it in the oven to get very hot. After the potatoes are dried, slowly transfer them to the hot oil and toss with a tongs, so they're evenly covered. Bake for 30 minutes, then give them a shake and place in the oven for another 20 minutes.

While roasting, place a large pan on a high flame, add the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has thickened. Add the butter and herbs, then remove and remove the cloves and lemon zest. By this point, the potatoes should be ready.

Coat the potatoes in the wine reduction, season and serve hot.