🔗 Share this article

Indulge in a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and finished with gruyere. This dish is the ideal hearty potato main course. As a flavorful variation on classic roasties, cook crisp roast potatoes mixed in a lightly spiced butter emulsion featuring white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic, peeled and smashed
2 stalks rosemary sprigs
3 sprigs fresh thyme
Grated peel of 1 lemon
Grated nutmeg
Seasoning
25g butter
1 onion, peeled and cut into thin slices
200g black kale, stems removed, leaves chopped
750g starchy potatoes, peeled and cut into thin slices
200g cold fish
3 branches fresh dill, minced
150g shredded gruyere

Place the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season generously with salt and white pepper, then put over a medium-low heat and simmer for about 10 minutes, to blend and creamify. Remove and remove the garlic and herbs.

Melt the butter in a frying pan on a medium heat, add the sliced onions and cook for a few minutes, until tender. Add the cavolo nero, pepper well and fry until the cabbage cooks down. Take off the heat.

Arrange the sliced potatoes in a row in the bottom of a deep rectangular baking dish. Layer with a portion of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Add with portions of smoked trout and a sprinkling of chopped dill, then add some cheese. Carry on the steps until you reach the top of the baking dish, ensuring the final layer is potatoes crowned with cream and cheese.

Cook at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until soft 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 vegetable stock cube
Salt and pepper
4 tbsp oil
200ml wine
½ small onion, peeled and minced
3 garlic cloves, peeled and diced
A pinch of nutmeg
2 cloves
Zest of 1 lemon, cut into strips
50g butter
2 sprigs fresh rosemary, leaves removed and minced
2 stalks thyme, leaves picked and minced
3 stalks sage, leaves picked and minced

Add the quartered potatoes in a saucepan of cold water, add the stock cube and flavor with salt. Bring to a boil , then simmer the potatoes for several minutes, until they easily pierced. Remove water, then lay a towel over the colander and allow to dry for 10 minutes. While waiting, warm the oven to a hot oven.

Pour the oil into a roasting pan and place it in the oven to get very hot. When the potatoes are dried, slowly add them to the hot oil and coat with a pair of tongs, so they're well oiled. Cook for 30 minutes, then shake the tray and place in the oven for additional time.

Meanwhile, put a saucepan on a high heat, pour in the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Whisk in the butter and herbs, then remove and discard the cloves and lemon zest. By this point, the potatoes are likely cooked.

Mix the potatoes in the wine reduction, salt and serve hot.