Try out a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and topped with a cheesy crust. This dish is the perfect comforting potato entree. And for savory variation on classic roasties, 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 double cream
3 garlic cloves, peeled and lightly crushed
2 branches rosemary sprigs
3 sprigs fresh thyme
Zest of 1 lemon
Grated nutmeg
Salt and pepper
25g unsalted butter
1 onion, peeled and sliced thin
200g cavolo nero, stem removed, leaves roughly sliced
750g maris piper, peeled and cut into slices
200g thinly sliced smoked trout
3 stalks dill, chopped
150g shredded cheese
Add the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice generously with salt and white pepper, then set over a medium-low heat and simmer for about 10 minutes, to flavor and creamify. Take out and discard the garlic and herbs.
Heat the butter in a frying pan on a moderate heat, chuck in the sliced onions and fry for a few minutes, until softened. Include the cavolo nero, season liberally and saute until the cabbage cooks down. Remove from the heat.
Arrange the sliced potatoes in a row in the bottom of a large rectangular baking dish. Top with a layer of the onions and cavolo nero, then pour over some of the cream mixture and season. Top with portions of smoked trout and a handful of chopped dill, then sprinkle over some cheese. Carry on the steps until you fill the top of the baking dish, making sure the last layer is potatoes crowned with cream and cheese.
Roast at 170C for an hour and 45 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 cut into quarters
1 vegetable stock cube
Seasoning
4 tbsp vegetable oil
200ml white wine
½ shallot, peeled and chopped
3 garlic, peeled and diced
A pinch of nutmeg
2 whole cloves
Strips of 1 citrus, cut into strips
50g butter
2 stalks rosemary, leaves removed and minced
2 branches fresh thyme, leaves picked and chopped
3 stalks sage, leaves removed and minced
Add the quartered potatoes in a saucepan of cool water, add the stock cube and salt with salt. Bring to a boil , then cook the potatoes for about 10 minutes, until they fall off the tip of a sharp knife. Remove water, then cover a towel over the colander and let to steam-dry for 10 minutes. Meanwhile, preheat the oven to 200C.
Place the oil into a roasting pan and put it in the oven to get really hot. Once the potatoes are steamed, slowly place them to the hot oil and coat with a tongs, so they're completely coated. Bake for 30 minutes, then give them a shake and place in the oven for additional time.
Meanwhile, set a saucepan on a high heat, include the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and reduce until the liquid has thickened. Whisk in the butter and herbs, then fish out and throw away the cloves and lemon zest. By this point, the potatoes should be ready.
Mix the potatoes in the sauce, season and serve immediately.
