🔗 Share this article

Indulge in a luxurious gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and crowned with a cheesy crust. This dish is the ideal hearty potato centerpiece. And for flavorful take on roast potatoes, try 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 cloves of garlic, peeled and bashed
2 branches rosemary
3 stalks thyme
Grated peel of 1 citrus
Nutmeg
Salt and pepper
25g unsalted butter
1 onion, peeled and cut into thin slices
200g black kale, stem removed, leaves roughly sliced
750g maris piper, peeled and cut into thin slices
200g sliced trout
3 sprigs dill, minced
150g finely grated cheese

Pour the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then place over a medium-low heat and bring to a gentle bubble for about 10 minutes, to flavor and creamify. Take out and throw away the garlic and herbs.

Warm the butter in a frying pan on a medium flame, add the sliced onions and saute for several minutes, until tender. Include the cavolo nero, salt well and fry until the cabbage softens. Take off the heat.

Place the thinly 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 dusting of chopped dill, then sprinkle over some cheese. Carry on the layering process until you get to the top of the baking dish, making sure the last layer is potatoes topped with cream and cheese.

Roast at a moderate oven for about 2 hours, or until cooked all the way through.

Herb-Infused Roast Potatoes

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

6 potatoes, peeled and halved
1 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml white wine
½ shallot, peeled and finely diced
3 cloves of garlic, peeled and finely chopped
Nutmeg
2 cloves
Peel from 1 citrus, cut into strips
50g salted butter
2 stalks rosemary, leaves removed and finely chopped
2 stalks thyme, leaves picked and chopped
3 sprigs sage, leaves plucked and minced

Place the quartered potatoes in a saucepan of water, mix in the stock cube and flavor with salt. Boil , then simmer the potatoes for seven to 10 minutes, until they are tender. Strain, then cover a tea towel over the colander and leave to rest for 10 minutes. At the same time, heat the oven to a hot oven.

Add the oil into a baking tray and put it in the oven to get really hot. When the potatoes are steamed, gently place them to the hot oil and turn with a pair of tongs, so they're well oiled. Cook for 30 minutes, then shake the tray and return in the oven for 20 more minutes.

Meanwhile, place a large pan on a high flame, add the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Stir in the butter and herbs, then fish out and throw away the cloves and lemon zest. At this stage, the potatoes ought to be done.

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