Delicious Potato Dishes: Fish and Potato Bake and Mulled Wine Roasties

Indulge in a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and topped with gruyere. The gratin is the ultimate hearty potato main course. For a tasty variation on crispy spuds, cook crisp roast potatoes mixed in a aromatic butter emulsion made with white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml rich cream
3 cloves of garlic, peeled and lightly crushed
2 sprigs rosemary
3 stalks thyme
Zest of 1 lemon
A pinch of nutmeg
Salt and white pepper
25g butter
1 brown onion, peeled and thinly sliced
200g Tuscan kale, stem removed, leaves cut
750g potatoes, peeled and cut into slices
200g cold trout
3 branches dill, minced
150g finely grated gruyere

Add the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice liberally with salt and white pepper, then place over a low heat and heat for about 10 minutes, to infuse and reduce. Remove and remove the garlic and herbs.

Heat the butter in a frying pan on a moderate heat, add the sliced onions and fry for four to five minutes, until tender. Include the cavolo nero, pepper well and saute until the cabbage softens. Take off the heat.

Layer the sliced potatoes in a row in the bottom of a deep baking baking dish. Top with a layer of the onions and cavolo nero, then pour over some of the cream mixture and pepper. Add with pieces of smoked trout and a sprinkling of chopped dill, then add some cheese. Repeat the process until you reach 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 an hour and 45 minutes, or until tender all the way through.

Herb-Infused Roast Potatoes

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

6 starchy potatoes, peeled and halved
1 vegetable stock cube
Salt and pepper
4 tbsp vegetable oil
200ml wine
½ shallot, peeled and minced
3 garlic cloves, peeled and finely chopped
Nutmeg
2 spice cloves
Peel from 1 fresh lemon, cut into strips
50g salted butter
2 stalks rosemary, leaves removed and chopped
2 branches thyme, leaves removed and finely chopped
3 branches fresh sage, leaves plucked and minced

Put the prepared potatoes in a pan of cold water, include the stock cube and season with salt. Bring to a boil , then boil the potatoes for about 10 minutes, until they easily pierced. Remove water, then place a towel over the colander and leave to rest for 10 minutes. Meanwhile, warm the oven to 200C.

Place the oil into a baking tray and place it in the oven to get really hot. After the potatoes are ready, carefully add them to the hot oil and coat with a utensil, so they're completely coated. Bake for 30 minutes, then give them a shake and put back in the oven for 20 more minutes.

Meanwhile, set a pot on a strong heat, add the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has halved. Stir in the butter and herbs, then take out and discard the cloves and lemon zest. Now, the potatoes are likely cooked.

Mix the potatoes in the wine reduction, salt and serve hot.