🔗 Share this article

Indulge in a rich gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a herb-infused cream sauce and crowned with gruyere. The gratin is the ideal hearty potato entree. For a savory take on classic roasties, prepare crisp roast potatoes tossed in a herb-infused butter emulsion made with white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic, peeled and lightly crushed
2 sprigs rosemary
3 stalks thyme
Finely grated zest of 1 fresh lemon
Nutmeg
Salt and pepper
25g butter
1 onion, peeled and thinly sliced
200g cavolo nero, stems removed, leaves cut
750g maris piper, peeled and cut into 3mm-thick slices
200g thinly sliced trout
3 branches fresh dill, chopped
150g shredded gruyere cheese

Add the cream into a pan and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Spice well with salt and white pepper, then set over a medium-low heat and heat for about 10 minutes, to flavor and reduce. Remove and remove the garlic and herbs.

Heat the butter in a skillet on a medium heat, toss in the sliced onions and saute for several minutes, until softened. Add the cavolo nero, season liberally and cook until the cabbage wilts. Turn off the heat.

Place the thinly sliced potatoes in a layer in the bottom of a oven-safe baking baking dish. Cover with a portion of the onions and cavolo nero, then add some of the cream mixture and salt. Top with pieces of smoked trout and a handful of chopped dill, then add some cheese. Continue the steps until you reach the top of the baking dish, making sure the final layer is potatoes crowned with cream and cheese.

Bake at 170C for 105 minutes, or until tender all the way through.

Herb-Infused Roast Potatoes

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

6 potatoes, peeled and quartered
1 stock cube
Seasoning
4 tbsp cooking oil
200ml wine
½ shallot, peeled and chopped
3 garlic, peeled and minced
Nutmeg
2 cloves
Zest of 1 citrus, peeled off in strips
50g rich butter
2 stalks rosemary, leaves plucked and finely chopped
2 stalks thyme, leaves picked and minced
3 branches fresh sage, leaves removed and chopped

Place the quartered potatoes in a pan of water, include the stock cube and flavor with salt. Boil , then simmer the potatoes for several minutes, until they are tender. Strain, then cover a towel over the colander and let to dry for 10 minutes. While waiting, heat the oven to a hot oven.

Add the oil into a baking tray and set it in the oven to get very hot. After the potatoes are dried, gently add them to the hot oil and turn with a tongs, so they're evenly covered. Roast for 30 minutes, then toss them and place in the oven for 20 more minutes.

In the meantime, set a saucepan on a high heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Add the butter and herbs, then fish out and remove the cloves and lemon zest. By this point, the potatoes are likely cooked.

Mix the potatoes in the sauce, pepper and enjoy right away.