Decadent Spud Recipes: Smoked Trout Gratin and Spiced Roast Potatoes

Discover a luxurious gratin that combines potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and crowned with a cheesy crust. It is the ideal hearty potato entree. And for flavorful twist on classic roasties, try crisp roast potatoes tossed in a lightly spiced 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 cloves of garlic, peeled and smashed
2 branches fresh rosemary
3 branches fresh thyme
Grated peel of 1 citrus
A pinch of nutmeg
Salt and white pepper
25g unsalted butter
1 brown onion, peeled and cut into thin slices
200g Tuscan kale, de-stemmed, leaves cut
750g starchy potatoes, peeled and cut into slices
200g thinly sliced trout
3 stalks dill, finely chopped
150g shredded cheese

Pour the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Spice well with salt and white pepper, then place over a low heat and simmer for about 10 minutes, to blend and thicken. Remove and remove the garlic and herbs.

Melt the butter in a frying pan on a medium heat, toss in the sliced onions and fry for four to five minutes, until softened. Stir in the cavolo nero, salt well and saute until the cabbage wilts. Take off the heat.

Arrange the cut potatoes in a layer in the bottom of a oven-safe rectangular baking dish. Layer with a amount of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Top with pieces of smoked trout and a handful of chopped dill, then add some cheese. Repeat the layering process until you get to the top of the baking dish, ensuring the last layer is potatoes topped with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for 105 minutes, or until cooked all the way through.

White Mulled Wine Roast Potatoes

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

6 potatoes, peeled and halved
1 bouillon cube
Salt and pepper
4 tbsp cooking oil
200ml dry white wine
½ shallot, peeled and chopped
3 cloves of garlic, peeled and finely chopped
Nutmeg
2 spice cloves
Peel from 1 fresh lemon, in strips
50g rich butter
2 sprigs fresh rosemary, leaves plucked and finely chopped
2 stalks thyme, leaves removed and finely chopped
3 stalks sage, leaves removed and finely chopped

Put the cut potatoes in a pot of cool water, include the stock cube and salt with salt. Bring to a boil , then boil the potatoes for several minutes, until they are tender. Strain, then place a towel over the colander and let to dry for 10 minutes. While waiting, preheat the oven to 200C (180C fan)/390F/gas 6.

Place the oil into a tray and place it in the oven to get extremely hot. Once the potatoes are dried, carefully place them to the hot oil and turn with a utensil, so they're evenly covered. Roast for 30 minutes, then toss them and place in the oven for 20 more minutes.

In the meantime, put a pot on a high flame, pour in the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has thickened. Stir in the butter and herbs, then fish out and remove the cloves and lemon zest. Now, the potatoes are likely cooked.

Mix the potatoes in the butter emulsion, salt and serve hot.