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

Indulge in a creamy gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a herb-infused cream sauce and crowned with a cheesy crust. It is the ultimate comforting potato main course. And for flavorful variation on crispy spuds, try crisp roast potatoes mixed in a aromatic butter emulsion featuring 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 bashed
2 sprigs rosemary
3 branches thyme
Grated peel of 1 fresh lemon
Nutmeg
Seasoning
25g butter
1 onion, peeled and cut into thin slices
200g cavolo nero, stems removed, leaves cut
750g maris piper, peeled and cut into 3mm-thick slices
200g cold fish
3 branches dill, finely chopped
150g finely grated cheese

Pour the cream into a pot and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice well with salt and white pepper, then put over a medium-low heat and bring to a gentle bubble for about 10 minutes, to flavor and reduce. Take out and remove the garlic and herbs.

Heat the butter in a skillet on a medium flame, toss in the sliced onions and cook for four to five minutes, until translucent. Add the cavolo nero, season well and cook until the cabbage cooks down. Take off the heat.

Arrange the sliced potatoes in a single layer in the bottom of a oven-safe 9cm x 12cm baking dish. Layer with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and season. Layer with portions of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Repeat the process until you get to the top of the baking dish, so that the last layer is potatoes covered with cream and cheese.

Bake at 170C (150C fan)/340F/gas 3½ for 105 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 potatoes, peeled and cut into quarters
1 bouillon cube
Flaky salt and black pepper
4 tbsp oil
200ml white wine
½ shallot, peeled and finely diced
3 garlic, peeled and diced
Nutmeg
2 cloves
Peel from 1 lemon, peeled off in strips
50g butter
2 stalks fresh rosemary, leaves removed and minced
2 sprigs thyme, leaves plucked and chopped
3 stalks fresh sage, leaves picked and finely chopped

Place the quartered potatoes in a pot of cool water, add 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 allow to dry for 10 minutes. Meanwhile, heat the oven to 200C.

Pour the oil into a baking tray and set it in the oven to get very hot. After the potatoes are steamed, slowly add them to the hot oil and coat with a utensil, so they're well oiled. Bake for 30 minutes, then toss them and place in the oven for 20 more minutes.

While roasting, place a saucepan on a high flame, 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 take out and remove the cloves and lemon zest. At this stage, the potatoes should be ready.

Mix the potatoes in the sauce, season and serve immediately.