Delicious Potato Recipes: Smoked Trout Gratin and Mulled Wine Roasties

Discover a creamy gratin that combines potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and crowned with cheese. This dish is the ultimate hearty potato centerpiece. As a tasty take on roast potatoes, prepare crisp roast potatoes tossed in a herb-infused butter emulsion using white wine.

Smoked Trout and Cavolo Nero Potato Gratin

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 garlic, peeled and bashed
2 sprigs fresh rosemary
3 stalks fresh thyme
Grated peel of 1 citrus
Grated nutmeg
Salt and pepper
25g unsalted butter
1 yellow onion, peeled and cut into thin slices
200g Tuscan kale, stem removed, leaves roughly sliced
750g potatoes, peeled and cut into slices
200g sliced fish
3 sprigs dill, minced
150g grated gruyere cheese

Place the cream into a pan and add the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt liberally with salt and white pepper, then place over a low heat and heat for about 10 minutes, to blend and creamify. Remove and remove the garlic and herbs.

Melt the butter in a pan on a moderate heat, toss in the sliced onions and cook for a few minutes, until softened. Add the cavolo nero, salt liberally and fry until the cabbage softens. Take off the heat.

Arrange the thinly sliced potatoes in a layer in the bottom of a deep 9cm x 12cm baking dish. Cover with a amount of the onions and cavolo nero, then pour over some of the cream mixture and season. Top with slices of smoked trout and a handful of chopped dill, then top with some cheese. Repeat the process until you reach the top of the baking dish, so that the last layer is potatoes topped with cream and cheese.

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

Spiced White Wine Roasties

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

6 potatoes, peeled and quartered
1 vegetable stock cube
Seasoning
4 tbsp oil
200ml dry white wine
½ small onion, peeled and minced
3 garlic, peeled and minced
Nutmeg
2 whole cloves
Peel from 1 citrus, in strips
50g rich butter
2 branches fresh rosemary, leaves removed and finely chopped
2 branches thyme, leaves removed and minced
3 stalks fresh sage, leaves removed and chopped

Place the cut potatoes in a pot of cold water, include the stock cube and flavor with salt. Bring to a boil , then boil the potatoes for several minutes, until they fall off the tip of a sharp knife. Drain, then cover a cloth over the colander and let to rest for 10 minutes. At the same time, heat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a roasting pan and put it in the oven to get extremely hot. When the potatoes are ready, slowly transfer them to the hot oil and turn with a pair of tongs, so they're completely coated. Roast for 30 minutes, then give them a shake and place in the oven for additional time.

Meanwhile, place a pot on a strong heat, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has reduced by half. Stir in the butter and herbs, then take out and throw away the cloves and lemon zest. By this point, the potatoes should be ready.

Toss the potatoes in the sauce, pepper and serve immediately.