Delicious Potato Recipes: Smoked Trout Gratin and Spiced Roast Potatoes
Discover a rich gratin featuring potatoes, smoked trout, and cavolo nero, all coated in a aromatic cream sauce and topped with cheese. It is the ideal hearty potato main course. For a flavorful twist on crispy spuds, prepare crisp roast potatoes coated in a lightly spiced butter emulsion featuring white wine.
Layered Potato and Fish Bake
Prep 15 min
Cook 2 hr 15 min
Serves 4
600ml double cream
3 cloves of garlic, peeled and lightly crushed
2 sprigs fresh rosemary
3 stalks thyme sprigs
Finely grated zest of 1 citrus
Nutmeg
Salt and pepper
25g unsalted butter
1 brown onion, peeled and sliced thin
200g cavolo nero, stem removed, leaves cut
750g potatoes, peeled and cut into thin slices
200g cold trout
3 branches dill, minced
150g grated gruyere
Add the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a grating of nutmeg. Season well with salt and white pepper, then set over a medium-low heat and heat for about 10 minutes, to infuse and creamify. Take out and throw away the garlic and herbs.
Melt the butter in a frying pan on a medium heat, chuck in the sliced onions and fry for a few minutes, until translucent. Include the cavolo nero, season generously and cook until the cabbage cooks down. Take off the heat.
Place the sliced potatoes in a single layer in the bottom of a oven-safe baking baking dish. Top with a portion of the onions and cavolo nero, then add some of the cream mixture and season. Top with pieces of smoked trout and a sprinkling of chopped dill, then top with some cheese. Repeat the steps until you reach the top of the baking dish, making sure the top layer is potatoes crowned with cream and cheese.
Bake at 170C (150C fan)/340F/gas 3½ for an hour and 45 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 maris piper, peeled and quartered
1 stock cube
Seasoning
4 tbsp vegetable oil
200ml wine
½ shallot, peeled and minced
3 garlic, peeled and finely chopped
Nutmeg
2 whole cloves
Zest of 1 fresh lemon, cut into strips
50g butter
2 sprigs fresh rosemary, leaves picked and chopped
2 stalks thyme, leaves picked and finely chopped
3 sprigs fresh sage, leaves plucked and finely chopped
Put the prepared potatoes in a saucepan of cool water, include the stock cube and flavor with salt. Bring to a boil , then boil the potatoes for seven to 10 minutes, until they easily pierced. Drain, then lay a towel over the colander and leave to steam-dry for 10 minutes. At the same time, preheat the oven to 200C (180C fan)/390F/gas 6.
Add the oil into a roasting pan and set it in the oven to get really hot. When the potatoes are steamed, slowly transfer them to the hot oil and coat with a tongs, so they're completely coated. Cook for 30 minutes, then shake the tray and place in the oven for additional time.
In the meantime, set a large pan on a high flame, include the white wine, then mix in the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has reduced by half. Add the butter and herbs, then take out and discard the cloves and lemon zest. At this stage, the potatoes ought to be done.
Toss the potatoes in the sauce, season and serve hot.
