Flavorful Potato Creations: Smoked Trout Gratin and Spiced Roast Potatoes

Discover a rich gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and crowned with gruyere. The gratin is the perfect comforting potato main course. For a savory take on roast potatoes, cook crisp roast potatoes coated in a lightly spiced butter emulsion made with white wine.

Layered Potato and Fish Bake

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml double cream
3 garlic, peeled and smashed
2 sprigs rosemary
3 sprigs thyme
Finely grated zest of 1 citrus
A pinch of 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 cold smoked trout
3 sprigs dill, minced
150g finely grated gruyere

Add the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season well with salt and white pepper, then put over a low heat and simmer for about 10 minutes, to blend and thicken. Remove and remove the garlic and herbs.

Heat the butter in a pan on a medium flame, toss in the sliced onions and fry for several minutes, until translucent. Add the cavolo nero, pepper generously and cook until the cabbage wilts. Remove from the heat.

Place the thinly sliced potatoes in a layer in the bottom of a deep 9cm x 12cm baking dish. Top with a portion of the onions and cavolo nero, then add some of the cream mixture and pepper. Layer with slices of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Continue the steps until you fill the top of the baking dish, ensuring the last layer is potatoes covered with cream and cheese.

Bake at 170C for an hour and 45 minutes, or until tender all the way through.

White Mulled Wine Roast Potatoes

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

6 starchy potatoes, peeled and halved
1 bouillon cube
Seasoning
4 tbsp vegetable oil
200ml dry white wine
½ shallot, peeled and minced
3 cloves of garlic, peeled and diced
A pinch of nutmeg
2 spice cloves
Zest of 1 fresh lemon, cut into strips
50g butter
2 stalks rosemary, leaves plucked and chopped
2 sprigs fresh thyme, leaves plucked and finely chopped
3 sprigs sage, leaves picked and finely chopped

Place the quartered potatoes in a pan of water, add the stock cube and salt with salt. Boil , then simmer the potatoes for about 10 minutes, until they fall off the tip of a sharp knife. Strain, then lay a towel over the colander and allow to rest for 10 minutes. At the same time, warm the oven to 200C.

Place the oil into a roasting pan and put it in the oven to get really hot. When the potatoes are ready, carefully transfer them to the hot oil and coat with a utensil, so they're completely coated. Bake for 30 minutes, then shake the tray and return in the oven for 20 more minutes.

Meanwhile, put a pot on a high heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has reduced by half. Stir in the butter and herbs, then take out and remove the cloves and lemon zest. Now, the potatoes are likely cooked.

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