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Discover a rich gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and finished with a cheesy crust. The gratin is the ideal cosy potato centerpiece. As a savory variation on roast potatoes, prepare crisp roast potatoes mixed in a herb-infused 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
Finely grated zest of 1 fresh lemon
Grated nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and sliced thin
200g cavolo nero, stems removed, leaves roughly sliced
750g maris piper, peeled and cut into thin slices
200g sliced fish
3 branches dill, finely chopped
150g shredded gruyere

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

Melt the butter in a frying pan on a moderate heat, chuck in the sliced onions and cook for four to five minutes, until softened. Add the cavolo nero, salt well and cook until the cabbage softens. Turn off the heat.

Place the sliced potatoes in a row in the bottom of a oven-safe rectangular baking dish. Cover with a layer of the onions and cavolo nero, then add some of the cream mixture and season. Add with pieces of smoked trout and a handful of chopped dill, then top with some cheese. Continue the layering process until you reach the top of the baking dish, ensuring the final layer is potatoes covered with cream and cheese.

Roast at 170C for 105 minutes, or until cooked 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 cut into quarters
1 bouillon cube
Flaky salt and black pepper
4 tbsp cooking oil
200ml dry white wine
½ small onion, peeled and finely diced
3 cloves of garlic, peeled and diced
Nutmeg
2 spice cloves
Strips of 1 fresh lemon, cut into strips
50g salted butter
2 branches rosemary, leaves picked and finely chopped
2 stalks thyme, leaves picked and minced
3 stalks fresh sage, leaves removed and finely chopped

Place the quartered potatoes in a pot of cool water, include the stock cube and flavor with salt. Heat , then cook the potatoes for several minutes, until they are tender. Remove water, then lay a tea towel over the colander and let to dry for 10 minutes. Meanwhile, warm the oven to 200C.

Add the oil into a roasting pan and set it in the oven to get very hot. After the potatoes are ready, gently add them to the hot oil and coat with a pair of tongs, so they're completely coated. Roast for 30 minutes, then shake the tray and place in the oven for 20 more minutes.

In the meantime, set a large pan on a high heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has reduced by half. Whisk in the butter and herbs, then remove and remove the cloves and lemon zest. At this stage, the potatoes ought to be done.

Coat the potatoes in the butter emulsion, pepper and enjoy right away.