🔗 Share this article Decadent Potato Recipes: Fish and Potato Bake and Mulled Wine Roasties Indulge in a rich gratin featuring potatoes, smoked trout, and cavolo nero, all smothered in a seasoned cream sauce and finished with gruyere. It is the ultimate comforting potato entree. For a flavorful take on classic roasties, cook crisp roast potatoes mixed in a herb-infused butter emulsion featuring white wine. Smoked Trout and Cavolo Nero Potato Gratin Prep 15 min Cook 2 hr 15 min Serves 4 600ml double cream 3 garlic, peeled and smashed 2 branches fresh rosemary 3 sprigs thyme Finely grated zest of 1 citrus A pinch of nutmeg Salt and pepper 25g butter 1 yellow onion, peeled and sliced thin 200g Tuscan kale, stems removed, leaves cut 750g starchy potatoes, peeled and cut into slices 200g thinly sliced smoked trout 3 sprigs dill, finely chopped 150g grated gruyere Add the cream into a pan and mix in the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Season liberally with salt and white pepper, then place over a low heat and heat for about 10 minutes, to blend and creamify. Scoop out and throw away the garlic and herbs. Heat the butter in a pan on a medium flame, chuck in the sliced onions and saute for a few minutes, until translucent. Add the cavolo nero, salt liberally and cook until the cabbage wilts. Turn off the heat. Place the thinly sliced potatoes in a row in the bottom of a deep baking baking dish. Cover with a layer of the onions and cavolo nero, then pour over some of the cream mixture and salt. Layer with pieces of smoked trout and a sprinkling of chopped dill, then top with some cheese. Continue the steps until you fill the top of the baking dish, ensuring the final layer is potatoes crowned with cream and cheese. Bake at 170C for 105 minutes, or until tender 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 quartered 1 vegetable stock cube Flaky salt and black pepper 4 tbsp oil 200ml white wine ½ shallot, peeled and finely diced 3 garlic cloves, peeled and minced A grating of nutmeg 2 cloves Peel from 1 citrus, in strips 50g salted butter 2 branches fresh rosemary, leaves removed and chopped 2 branches thyme, leaves picked and minced 3 branches sage, leaves removed and minced Place the cut potatoes in a pan of cool water, include the stock cube and season with salt. Boil , then boil the potatoes for about 10 minutes, until they are tender. Drain, then place a towel over the colander and leave to steam-dry for 10 minutes. Meanwhile, warm the oven to 200C (180C fan)/390F/gas 6. Add the oil into a baking tray and place it in the oven to get really hot. When the potatoes are ready, gently place them to the hot oil and toss with a utensil, so they're completely coated. Cook for 30 minutes, then toss them and put back in the oven for additional time. While roasting, place a saucepan 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. Add the butter and herbs, then remove and remove the cloves and lemon zest. At this stage, the potatoes are likely cooked. Coat the potatoes in the wine reduction, pepper and serve immediately.