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
600ml double cream
3 garlic cloves, peeled and bashed
2 sprigs rosemary
3 sprig
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