Flavorful Spud Dishes: Smoked Trout Gratin and Mulled Wine Roasties

Indulge in a rich gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and topped with a cheesy crust. This dish is the ultimate hearty potato entree. As a flavorful twist on crispy spuds, try crisp roast potatoes coated in a herb-infused butter emulsion using white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic cloves, peeled and smashed
2 sprigs rosemary
3 sprigs fresh thyme
Grated peel of 1 citrus
Nutmeg
Seasoning
25g butter
1 brown onion, peeled and thinly sliced
200g black kale, stem removed, leaves cut
750g starchy potatoes, peeled and cut into thin slices
200g cold fish
3 sprigs dill, minced
150g grated gruyere

Pour the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Salt liberally with salt and white pepper, then set over a low heat and bring to a gentle bubble for about 10 minutes, to flavor and thicken. Take out and throw away the garlic and herbs.

Melt the butter in a frying pan on a medium flame, chuck in the sliced onions and fry for a few minutes, until softened. Stir in the cavolo nero, salt liberally and saute until the cabbage softens. Remove from the heat.

Place the thinly sliced potatoes in a row in the bottom of a large rectangular baking dish. Cover with a amount of the onions and cavolo nero, then add some of the cream mixture and season. Top with portions of smoked trout and a sprinkling of chopped dill, then top with some cheese. Carry on the steps until you fill the top of the baking dish, ensuring the last layer is potatoes topped with cream and cheese.

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

Herb-Infused Roast Potatoes

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

6 maris piper, peeled and cut into quarters
1 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml dry white wine
½ small onion, peeled and minced
3 garlic, peeled and finely chopped
A pinch of nutmeg
2 cloves
Zest of 1 citrus, peeled off in strips
50g rich butter
2 stalks fresh rosemary, leaves removed and finely chopped
2 stalks fresh thyme, leaves plucked and chopped
3 sprigs sage, leaves picked and finely chopped

Place the prepared potatoes in a saucepan of water, mix in the stock cube and season with salt. Bring to a boil , then simmer the potatoes for several minutes, until they easily pierced. Remove water, then lay a towel over the colander and leave to rest for 10 minutes. While waiting, heat the oven to a hot oven.

Add the oil into a roasting pan and put it in the oven to get extremely hot. When the potatoes are ready, slowly place them to the hot oil and coat with a tongs, so they're completely coated. Bake for 30 minutes, then shake the tray and return in the oven for additional time.

While roasting, set a saucepan on a high flame, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has thickened. Add the butter and herbs, then fish out and discard the cloves and lemon zest. At this stage, the potatoes ought to be done.

Toss the potatoes in the butter emulsion, pepper and serve hot.