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Indulge in a rich gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and crowned with cheese. It is the ideal cosy potato entree. And for savory twist on classic roasties, try crisp roast potatoes mixed in a herb-infused 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 smashed
2 branches fresh rosemary
3 branches thyme
Zest of 1 lemon
Grated nutmeg
Seasoning
25g unsalted butter
1 brown onion, peeled and sliced thin
200g Tuscan kale, stem removed, leaves roughly sliced
750g potatoes, peeled and cut into slices
200g thinly sliced fish
3 sprigs dill, chopped
150g grated cheese

Pour the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season liberally with salt and white pepper, then put over a medium-low heat and simmer for about 10 minutes, to blend and reduce. Take out and discard the garlic and herbs.

Melt the butter in a pan on a medium flame, toss in the sliced onions and cook for several minutes, until tender. Include the cavolo nero, salt liberally and fry until the cabbage cooks down. Take off the heat.

Layer the sliced potatoes in a layer in the bottom of a large rectangular baking dish. Cover with a portion of the onions and cavolo nero, then pour over some of the cream mixture and season. Top with slices of smoked trout and a sprinkling of chopped dill, then add some cheese. Continue the steps until you reach the top of the baking dish, making sure the last layer is potatoes topped with cream and cheese.

Roast at a moderate oven for 105 minutes, or until cooked 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 halved
1 stock cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml wine
½ shallot, peeled and chopped
3 cloves of garlic, peeled and minced
A grating of nutmeg
2 cloves
Peel from 1 citrus, peeled off in strips
50g rich butter
2 branches fresh rosemary, leaves plucked and finely chopped
2 branches thyme, leaves picked and finely chopped
3 sprigs sage, leaves picked and minced

Add the quartered potatoes in a pot of cool water, mix in the stock cube and season with salt. Bring to a boil , then simmer the potatoes for about 10 minutes, until they are tender. Strain, then lay a towel over the colander and let to rest for 10 minutes. Meanwhile, heat the oven to a hot oven.

Pour the oil into a tray and put it in the oven to get very hot. Once the potatoes are dried, gently transfer them to the hot oil and turn with a utensil, so they're completely coated. Cook for 30 minutes, then shake the tray and put back in the oven for additional time.

Meanwhile, place a large pan on a high heat, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has reduced by half. Add the butter and herbs, then fish out and throw away the cloves and lemon zest. Now, the potatoes ought to be done.

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