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Indulge in a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and finished with gruyere. It is the ultimate comforting potato entree. And for savory variation on classic roasties, cook crisp roast potatoes tossed in a aromatic butter emulsion featuring white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic, peeled and bashed
2 sprigs fresh rosemary
3 branches thyme
Zest of 1 citrus
Nutmeg
Salt and pepper
25g butter
1 brown onion, peeled and sliced thin
200g black kale, stem removed, leaves chopped
750g maris piper, peeled and cut into thin slices
200g sliced trout
3 sprigs fresh dill, minced
150g finely grated cheese

Add the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt generously with salt and white pepper, then put over a medium-low heat and heat for about 10 minutes, to flavor and creamify. Take out and throw away the garlic and herbs.

Melt the butter in a frying pan on a moderate heat, add the sliced onions and fry for a few minutes, until tender. Add the cavolo nero, pepper generously and cook until the cabbage softens. Remove from the heat.

Place the thinly sliced potatoes in a layer in the bottom of a deep baking baking dish. Cover with a portion of the onions and cavolo nero, then pour over some of the cream mixture and salt. Add with portions of smoked trout and a sprinkling of chopped dill, then top with some cheese. Repeat the layering process until you reach the top of the baking dish, making sure the last layer is potatoes topped with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for an hour and 45 minutes, or until soft all the way through.

Spiced White Wine Roasties

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

6 starchy potatoes, peeled and halved
1 vegetable stock cube
Flaky salt and black pepper
4 tbsp vegetable oil
200ml wine
½ shallot, peeled and minced
3 cloves of garlic, peeled and minced
A grating of nutmeg
2 whole cloves
Strips of 1 fresh lemon, peeled off in strips
50g salted butter
2 stalks fresh rosemary, leaves plucked and minced
2 branches fresh thyme, leaves plucked and chopped
3 stalks sage, leaves picked and minced

Add the quartered potatoes in a saucepan of cold water, add the stock cube and season with salt. Heat , then boil the potatoes for about 10 minutes, until they easily pierced. Strain, then cover a towel over the colander and leave to rest for 10 minutes. Meanwhile, warm the oven to 200C (180C fan)/390F/gas 6.

Add the oil into a roasting pan and place it in the oven to get really hot. When the potatoes are ready, gently transfer them to the hot oil and toss with a pair of tongs, so they're well oiled. Cook for 30 minutes, then shake the tray and return in the oven for additional time.

While roasting, put a large pan on a strong heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Add the butter and herbs, then remove and remove the cloves and lemon zest. At this stage, the potatoes are likely cooked.

Coat the potatoes in the butter emulsion, season and serve hot.