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Try out a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and topped with a cheesy crust. It is the ultimate hearty potato entree. As a savory variation on roast potatoes, try 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 rich cream
3 garlic, peeled and smashed
2 branches fresh rosemary
3 stalks thyme sprigs
Zest of 1 fresh lemon
Grated nutmeg
Seasoning
25g butter
1 yellow onion, peeled and thinly sliced
200g Tuscan kale, stems removed, leaves roughly sliced
750g maris piper, peeled and cut into slices
200g thinly sliced fish
3 stalks dill, finely chopped
150g finely grated cheese

Place the cream into a pot and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Spice liberally with salt and white pepper, then place over a low heat and bring to a gentle bubble for about 10 minutes, to infuse and creamify. Scoop out and throw away the garlic and herbs.

Heat the butter in a skillet on a medium flame, toss in the sliced onions and saute for several minutes, until translucent. Add the cavolo nero, salt generously and saute until the cabbage wilts. Remove from the heat.

Place the thinly sliced potatoes in a layer in the bottom of a large rectangular baking dish. Top with a amount of the onions and cavolo nero, then drizzle some of the cream mixture and season. Layer with slices of smoked trout and a sprinkling of chopped dill, then top with some cheese. Continue the layering process until you fill the top of the baking dish, ensuring the last layer is potatoes crowned with cream and cheese.

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

Spiced White Wine Roasties

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

6 maris piper, peeled and halved
1 bouillon cube
Seasoning
4 tbsp oil
200ml dry white wine
½ shallot, peeled and finely diced
3 garlic, peeled and diced
Nutmeg
2 cloves
Peel from 1 citrus, cut into strips
50g butter
2 sprigs fresh rosemary, leaves plucked and minced
2 branches fresh thyme, leaves plucked and finely chopped
3 stalks fresh sage, leaves plucked and minced

Add the cut potatoes in a pot of water, include the stock cube and flavor with salt. Heat , then cook the potatoes for seven to 10 minutes, until they fall off the tip of a sharp knife. Drain, then lay a towel over the colander and let to rest for 10 minutes. Meanwhile, warm the oven to 200C.

Add the oil into a baking tray and put it in the oven to get extremely hot. When the potatoes are ready, gently transfer them to the hot oil and toss with a tongs, so they're evenly covered. Roast for 30 minutes, then give them a shake and return in the oven for another 20 minutes.

In the meantime, put a large pan on a high heat, include the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has thickened. Add the butter and herbs, then take out and throw away the cloves and lemon zest. At this stage, the potatoes ought to be done.

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