🔗 Share this article Flavorful Spud Creations: Smoked Trout Gratin and Spiced Roast Potatoes Indulge in a luxurious gratin that combines potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and topped with a cheesy crust. This dish is the perfect cosy potato main course. For a tasty variation on crispy spuds, prepare crisp roast potatoes coated in a herb-infused butter emulsion made with white wine. Smoked Trout and Cavolo Nero Potato Gratin Prep 15 min Cook 2 hr 15 min Serves 4 600ml rich cream 3 garlic, peeled and bashed 2 stalks fresh rosemary 3 branches fresh thyme Finely grated zest of 1 citrus Grated nutmeg Salt and white pepper 25g butter 1 brown onion, peeled and cut into thin slices 200g Tuscan kale, stem removed, leaves roughly sliced 750g maris piper, peeled and cut into thin slices 200g sliced trout 3 stalks fresh dill, chopped 150g shredded cheese Pour the cream into a saucepan and mix in the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Salt generously with salt and white pepper, then place over a gentle flame and simmer for about 10 minutes, to blend and reduce. Remove and throw away the garlic and herbs. Heat the butter in a skillet on a medium flame, toss in the sliced onions and cook for a few minutes, until tender. Stir in the cavolo nero, salt liberally and saute until the cabbage cooks down. Take off the heat. Layer the thinly sliced potatoes in a row in the bottom of a oven-safe rectangular baking dish. Layer with a portion of the onions and cavolo nero, then drizzle some of the cream mixture and salt. Add with slices 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, so that the final layer is potatoes crowned with cream and cheese. Roast at 170C for about 2 hours, or until cooked all the way through. Spiced White Wine Roasties Prep 15 min Cook 1 hr 10 min, plus cooling Serves 4 6 maris piper, peeled and cut into quarters 1 stock cube Seasoning 4 tbsp vegetable oil 200ml white wine ½ shallot, peeled and chopped 3 cloves of garlic, peeled and minced Nutmeg 2 cloves Strips of 1 citrus, in strips 50g butter 2 branches rosemary, leaves plucked and chopped 2 branches thyme, leaves plucked and chopped 3 sprigs sage, leaves removed and minced Place the quartered potatoes in a pan of cool water, mix in the stock cube and flavor with salt. Boil , then simmer the potatoes for several minutes, until they are tender. Strain, then cover a cloth over the colander and leave to rest for 10 minutes. At the same time, preheat the oven to a hot oven. Add the oil into a baking tray and put it in the oven to get extremely hot. After the potatoes are steamed, gently place them to the hot oil and coat with a pair of tongs, so they're well oiled. Cook for 30 minutes, then toss them and put back in the oven for 20 more minutes. While roasting, place a large pan on a strong heat, add 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. By this point, the potatoes should be ready. Toss the potatoes in the wine reduction, season and serve hot.