ð Share this article Decadent Potato Dishes: Smoked Trout Gratin and Spiced Roast Potatoes Indulge in a rich gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a herb-infused cream sauce and topped with cheese. The gratin is the ultimate cosy potato centerpiece. For a savory variation on classic roasties, cook crisp roast potatoes mixed in a aromatic butter emulsion featuring white wine. Potato Gratin with Smoked Trout and Kale Prep 15 min Cook 2 hr 15 min Serves 4 600ml rich cream 3 garlic, peeled and bashed 2 stalks fresh rosemary 3 branches thyme Finely grated zest of 1 lemon Nutmeg Salt and white pepper 25g unsalted butter 1 yellow onion, peeled and sliced thin 200g black kale, de-stemmed, leaves cut 750g maris piper, peeled and cut into 3mm-thick slices 200g cold fish 3 sprigs dill, chopped 150g shredded gruyere Place the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then put over a medium-low heat and bring to a gentle bubble for about 10 minutes, to blend and creamify. Scoop out and throw away the garlic and herbs. Melt the butter in a pan on a medium heat, add the sliced onions and saute for four to five minutes, until translucent. Include the cavolo nero, salt well and fry until the cabbage softens. Remove from the heat. Layer the cut potatoes in a single layer in the bottom of a deep 9cm x 12cm baking dish. Top with a portion of the onions and cavolo nero, then add some of the cream mixture and season. Top with slices of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Continue the process until you fill the top of the baking dish, so that the final layer is potatoes covered with cream and cheese. Cook at a moderate oven 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 Seasoning 4 tbsp oil 200ml white wine Â― shallot, peeled and finely diced 3 garlic cloves, peeled and diced A grating of nutmeg 2 spice cloves Strips of 1 citrus, in strips 50g butter 2 sprigs fresh rosemary, leaves picked and minced 2 sprigs thyme, leaves picked and minced 3 sprigs sage, leaves plucked and finely chopped Put the quartered potatoes in a pot of water, mix in the stock cube and salt with salt. Heat , then cook the potatoes for seven to 10 minutes, until they easily pierced. Strain, then lay a cloth over the colander and let to steam-dry for 10 minutes. Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6. Pour the oil into a tray and put it in the oven to get really hot. After the potatoes are dried, slowly add them to the hot oil and coat with a tongs, so they're evenly covered. Bake for 30 minutes, then give them a shake and return in the oven for additional time. In the meantime, place a pot on a high heat, add the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has thickened. Stir in the butter and herbs, then take out and remove the cloves and lemon zest. At this stage, the potatoes should be ready. Coat the potatoes in the wine reduction, salt and serve immediately.