🔗 Share this article Flavorful Potato Dishes: Fish and Potato Bake and Spiced Roast Potatoes Indulge in a rich gratin featuring potatoes, smoked trout, and cavolo nero, all enveloped in a seasoned cream sauce and finished with a cheesy crust. The gratin is the perfect comforting potato main course. As a flavorful variation on classic roasties, try crisp roast potatoes mixed in a lightly spiced butter emulsion made with white wine. Potato Gratin with Smoked Trout and Kale Prep 15 min Cook 2 hr 15 min Serves 4 600ml rich cream 3 garlic cloves, peeled and bashed 2 branches rosemary 3 stalks thyme sprigs Grated peel of 1 fresh lemon A pinch of nutmeg Salt and white pepper 25g unsalted butter 1 onion, peeled and cut into thin slices 200g Tuscan kale, stem removed, leaves cut 750g maris piper, peeled and cut into 3mm-thick slices 200g sliced fish 3 stalks dill, finely chopped 150g shredded cheese Place the cream into a saucepan and include the garlic, rosemary, thyme, lemon zest, and a pinch of nutmeg. Spice well with salt and white pepper, then place over a medium-low heat and simmer for about 10 minutes, to infuse and thicken. Take out and throw away the garlic and herbs. Melt the butter in a pan on a moderate heat, chuck in the sliced onions and saute for four to five minutes, until translucent. Include the cavolo nero, pepper generously and cook until the cabbage wilts. Take off the heat. Place the thinly sliced potatoes in a row in the bottom of a oven-safe rectangular baking dish. Top with a portion of the onions and cavolo nero, then add some of the cream mixture and pepper. Layer with pieces of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Carry on the steps until you get to the top of the baking dish, so that the final layer is potatoes topped with cream and cheese. Cook at 170C (150C fan)/340F/gas 3½ for about 2 hours, 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 cut into quarters 1 stock cube Flaky salt and black pepper 4 tbsp vegetable oil 200ml white wine ½ shallot, peeled and minced 3 garlic, peeled and minced A pinch of nutmeg 2 cloves Zest of 1 lemon, peeled off in strips 50g rich butter 2 branches rosemary, leaves removed and minced 2 stalks thyme, leaves removed and finely chopped 3 sprigs sage, leaves removed and chopped Add the cut potatoes in a saucepan of water, include the stock cube and season with salt. Boil , then cook the potatoes for several minutes, until they are tender. Drain, then lay a towel over the colander and allow to steam-dry for 10 minutes. While waiting, heat the oven to 200C (180C fan)/390F/gas 6. Pour the oil into a roasting pan and place it in the oven to get really hot. After the potatoes are steamed, gently transfer them to the hot oil and turn with a pair of tongs, so they're completely coated. Roast for 30 minutes, then shake the tray and put back in the oven for another 20 minutes. Meanwhile, set a saucepan on a high flame, add the white wine, then add the shallots, garlic, nutmeg, cloves, and lemon zest, and simmer until the liquid has halved. Whisk in the butter and herbs, then fish out and throw away the cloves and lemon zest. At this stage, the potatoes should be ready. Mix the potatoes in the wine reduction, season and serve hot.