A deliciously decadent gratin with layers of potato, smoked trout and cavolo nero all smothered in herb-infused cream and completed with a grating of gruyere. It’s the final word cosy potato major course. Then, for a flavourful twist on everybody’s favorite a part of a roast dinner, crisp roast potatoes tossed in a evenly spiced and herby butter emulsion.Smoked trout and cavolo nero potato gratin (pictured prime)Prep 15 minCook 2 hr 15 minServes 4600ml double cream3 garlic cloves, peeled and bashed2 sprigs rosemary3 sprigs thymeFinely grated zest of 1 lemonNutmegSalt and white pepper25g butter1 brown onion, peeled and thinly sliced200g cavolo nero, stem eliminated, leaves roughly sliced750g maris piper potatoes, peeled and lower into 3mm-thick slices200g thinly sliced chilly smoked trout3 sprigs dill, finely chopped150g finely grated gruyerePour the cream right into a saucepan and add the garlic, rosemary, thyme, lemon zest and a grating of nutmeg. Season properly with salt and white pepper, then set over a medium-low warmth and produce to a mild bubble for about 10 minutes, to infuse and thicken. Scoop out and discard the garlic and herbs.Soften the butter in a frying pan on a medium warmth, chuck within the sliced onions and fry for 4 to 5 minutes, till softened. Add the cavolo nero, season generously and saute till the cabbage wilts. Take off the warmth.Organize the thinly sliced potatoes in a layer within the backside of a deep 9cm x 12cm baking dish. High with a layer of the onions and cavolo nero, then pour over among the cream combination and season. High with slices of smoked trout and a sprinkling of chopped dill, then sprinkle over some cheese. Repeat the layering course of till you attain the highest of the baking dish, ensuring the ultimate layer is potatoes topped with cream and cheese.Bake at 170C (150C fan)/340F/fuel 3½ for an hour and 45 minutes, or till tender all over.White mulled wine roast potatoesPoppy O’Toole’s white mulled wine roast potatoes.Prep 15 minCook 1 hr 10 min, plus coolingServes 46 maris piper potatoes, peeled and quartered1 vegetable inventory cubeFlaky salt and black pepper4 tbsp vegetable oil200ml white wine½ shallot, peeled and finely diced3 garlic cloves, peeled and finely choppedA grating of nutmeg2 complete clovesZest of 1 lemon, peeled off in strips50g salted butter2 sprigs rosemary, leaves picked and finely chopped2 sprigs thyme, leaves picked and finely chopped3 sprigs sage, leaves picked and finely choppedPut the quartered potatoes in a pan of chilly water, add the inventory dice and season with salt. Carry to a boil, then cook dinner the potatoes for seven to 10 minutes, till they fall off the tip of a pointy knife. Drain, then lay a tea towel over the colander and depart to steam-dry for 10 minutes. In the meantime, warmth the oven to 200C (180C fan)/390F/fuel 6.Pour the oil right into a baking tray and put it within the oven to get actually scorching. As soon as the potatoes are steamed, fastidiously add them to the new oil and switch with a pair of tongs, in order that they’re utterly coated in oil. Roast for half-hour, then give them a shake and return to the oven for one more 20 minutes.In the meantime, put a big pan on a excessive warmth, add the white wine, then add the shallots, garlic, nutmeg, cloves and lemon zest, and cook dinner till the liquid has decreased by half. Whisk within the butter and herbs, then fish out and discard the cloves and lemon zest. By this level, the potatoes ought to be prepared.Toss the potatoes within the wine discount, season and serve instantly.
Poppy O’Toole’s newest e book, Poppy Cooks: The Really Scrumptious One Pot Cookbook, is printed by Bloomsbury Publishing at £22. To order a replica for £19.80, go to guardianbookshop.com
