"A deliciously decadent gratin with layers of potato, smoked trout and cavolo nero all smothered in herb-infused cream and finished with a grating of gruyere. It's the ultimate cosy potato main course. Then, for a flavourful twist on everyone's favourite part of a roast dinner, crisp roast potatoes tossed in a lightly spiced and herby butter emulsion. Smoked trout and cavolo nero potato gratin (pictured top) Prep 15 min Cook 2 hr 15 min Serves 4"
"Pour the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest and a grating of nutmeg. Season well with salt and white pepper, then set over a medium-low heat and bring to a gentle bubble for about 10 minutes, to infuse and thicken. Scoop out and discard the garlic and herbs. Melt the butter in a frying pan on a medium heat, chuck in the sliced onions and fry for four to five minutes, until softened."
The gratin layers thinly sliced Maris Piper potatoes with sautéed cavolo nero and onions, thinly sliced cold smoked trout, chopped dill and finely grated gruyere. Double cream is infused with crushed garlic, rosemary, thyme, lemon zest and a grating of nutmeg, seasoned with salt and white pepper, gently bubbled to thicken, then strained. Layers are assembled in a deep 9 x 12 cm dish, finished with cream and cheese on top, and baked at 170C (150C fan) for about one hour and forty-five minutes until fully tender. A complementary recipe offers crisp roast potatoes tossed in a lightly spiced, herby butter emulsion.
Read at www.theguardian.com
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