Celebrated chef Poppy O'Toole has unveiled two spectacular potato recipes that promise to transform your winter dining experience. The Michelin-trained social media sensation, known for her creative approach to humble ingredients, shares both a luxurious layered gratin and an innovative twist on classic roast potatoes.
A Decadent Smoked Trout and Cavolo Nero Gratin
O'Toole's signature dish features layer upon layer of thinly sliced Maris Piper potatoes, smoky trout and vibrant cavolo nero, all enveloped in a sophisticated herb-infused cream sauce. The gratin requires approximately two hours and fifteen minutes to prepare and cook, serving four people as a substantial main course.
The cream base undergoes an intricate infusion process with garlic, rosemary, thyme, lemon zest and nutmeg before being combined with sautéed onions and cavolo nero. Each carefully constructed layer builds to a crescendo of flavour, finished with a generous topping of finely grated Gruyère cheese that forms a golden, bubbling crust during the extended baking time.
White Mulled Wine Roast Potatoes: A Festive Twist
For those seeking to elevate the traditional roast dinner, O'Toole presents her white mulled wine roast potatoes. This innovative recipe begins with parboiling Maris Piper potatoes in vegetable stock before the crucial steaming-drying process that ensures maximum crispiness.
The revolutionary element comes in the form of a white wine reduction infused with shallots, garlic, nutmeg, cloves and lemon zest. After the potatoes achieve perfect golden crispness through roasting, they're tossed in this aromatic butter-enriched emulsion, creating what O'Toole describes as "a flavourful twist on everyone's favourite part of a roast dinner."
From Social Media Star to Cookbook Author
These recipes feature in O'Toole's latest publication, "Poppy Cooks: The Actually Delicious One Pot Cookbook", published by Bloomsbury Publishing at £22. The book represents the natural progression for the chef who gained fame through her engaging social media content during lockdown, where she demonstrated professional cooking techniques to home cooks.
Both recipes showcase O'Toole's signature approach of transforming accessible ingredients into restaurant-quality dishes through careful technique and flavour balancing. The smoked trout gratin offers substantial comfort food perfect for winter entertaining, while the mulled wine potatoes provide an imaginative alternative for Sunday roasts or festive meals.
Food styling for the accompanying photography was handled by Lucy Turnbull with assistance from Thea Hudson, capturing the visual appeal of these carefully crafted dishes that promise to deliver both on flavour and presentation.
