Preparation time 15 minutes
Cooking time 1h30
1 kg potatoes, boiled, peeled and cut in quarters
2 saffron pinches
3 tablespoon olive oil
1 slice white bread, torn into pieces
½ cup almonds, chopped
2 garlic cloves, large
2 cups hot vegetable or chicken stock
1 tablespoon parsley, chopped
- Pre-heat oven to 180 C.
- Lightly oil the gratin dish, arrange potatoes in a single layer, season with salt, pepper, and saffron.
- In the frying pan, heat the oil over medium heat add bread, almonds, and garlic, and sauté until golden. Process in food processor with paprika and a bit of the stock until smooth.
- Sprinkle mixture over potatoes, then pour remaining stock on top.
- Cover and bake 45 minutes, gently stir, and continue baking, uncovered, 20-30 minutes, until liquid is gone and potatoes are cooked. Place under grill for a moment until brown, sprinkle with parsley, and serve.