Indulge in a luxurious gratin that combines potatoes, smoked trout, and cavolo nero, all smothered in a herb-infused cream sauce and topped with gruyere. This dish is the ultimate comforting potato main course. As a savory variation on crispy spuds, cook crisp roast potatoes coated 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 double cream
3 garlic, peeled and lightly crushed
2 stalks rosemary
3 sprigs thyme
Zest of 1 lemon
Grated nutmeg
Seasoning
25g unsalted butter
1 yellow onion, peeled and thinly sliced
200g cavolo nero, de-stemmed, leaves chopped
750g starchy potatoes, peeled and cut into thin slices
200g sliced smoked trout
3 sprigs dill, minced
150g grated cheese
Add the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt generously with salt and white pepper, then place over a gentle flame and bring to a gentle bubble for about 10 minutes, to infuse and creamify. Remove and remove the garlic and herbs.
Melt the butter in a pan on a moderate heat, add the sliced onions and fry for a few minutes, until tender. Stir in the cavolo nero, salt generously and cook until the cabbage wilts. Turn off the heat.
Layer the thinly sliced potatoes in a single layer in the bottom of a deep baking baking dish. Top with a amount of the onions and cavolo nero, then add some of the cream mixture and pepper. Add with pieces of smoked trout and a handful of chopped dill, then add some cheese. Repeat the layering process until you fill the top of the baking dish, so that the final layer is potatoes crowned with cream and cheese.
Cook at 170C for an hour and 45 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 potatoes, peeled and quartered
1 vegetable stock cube
Salt and pepper
4 tbsp vegetable oil
200ml white wine
½ shallot, peeled and chopped
3 cloves of garlic, peeled and diced
A grating of nutmeg
2 cloves
Strips of 1 lemon, peeled off in strips
50g rich butter
2 branches rosemary, leaves removed and finely chopped
2 sprigs thyme, leaves plucked and chopped
3 branches sage, leaves plucked and minced
Put the prepared potatoes in a saucepan of cool water, add the stock cube and season with salt. Bring to a boil , then boil the potatoes for seven to 10 minutes, until they easily pierced. Strain, then lay a cloth over the colander and leave to steam-dry for 10 minutes. While waiting, preheat the oven to 200C (180C fan)/390F/gas 6.
Add the oil into a tray and set it in the oven to get very hot. After the potatoes are steamed, slowly transfer them to the hot oil and turn with a utensil, so they're completely coated. Cook for 30 minutes, then toss them and place in the oven for 20 more minutes.
Meanwhile, place a saucepan on a strong heat, add the white wine, then mix 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. At this stage, the potatoes should be ready.
Coat the potatoes in the wine reduction, salt and enjoy right away.
