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Name: Scalloped Potatoes with Saffron
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Virgin olive oil; up to 2; 1/2 c Blanched almonds; Roughly chopped; 2 lb Boiling potatoes; Several pinches of saffron; 1 sl Dense white bread; Salt and pepper; 2 c Boiling water; 1 tb Chopped parsley; for garnish; 2 lg Garlic; 1 ts Paprika

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INGREDIENTS

1 tb Virgin olive oil; up to 2
1/2 c Blanched almonds
Roughly chopped
2 lb Boiling potatoes
Several pinches of saffron
1 sl Dense white bread
Salt and pepper
2 c Boiling water
1 tb Chopped parsley; for garnish
2 lg Garlic
1 ts Paprika

Servings

INSTRUCTIONS

6 TO 8 SERVINGS DAIRY-FREE This is a very simple casserole based on just one main ingredient--potatoes--yet its succulent and full of flavor. Preheat oven to 375 F. Peel potatoes. Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread into pieces and fry with almonds until golden, about 5 minutes. (Remove garlic if it gets too dark.) Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth; then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Per serving: 271 cal.; 6g prot.; 9g total fat (1g sat. Fat); 43g cars.; 0 chol.; 41mg sod.; 5g fiber Recipe by: Vegetarian Times, January 1999, page 47

NOTES

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Scalloped Potatoes with Saffron

1 tb Virgin olive oil; up to 2
1/2 c Blanched almonds
 Roughly chopped
2 lb Boiling potatoes
 Several pinches of saffron
1 sl Dense white bread
 Salt and pepper
2 c Boiling water
1 tb Chopped parsley; for garnish
2 lg Garlic
1 ts Paprika

6 TO 8 SERVINGS DAIRY-FREE    This is a very simple casserole based on just one main  ingredient--potatoes--yet its succulent and full of flavor.    Preheat oven to 375 F. Peel potatoes. Cut into large chunks and place in a  baking dish large enough for potatoes to form a single layer. Season with  salt and pepper and sprinkle with saffron.    In a skillet, heat oil. Tear bread into pieces and fry with almonds until  golden, about 5 minutes. (Remove garlic if it gets too dark.) Grind  bread-almond mixture with a mortar and pestle or in a food processor with a  little boiling water until fairly smooth; then stir in paprika and season  with salt and pepper.    Add bread-almond mixture to the potatoes, along with remaining water. Cover  dish with foil and bake 45 minutes. Remove foil, stir contents and continue  baking until liquid has been absorbed and potatoes are tender. Broil to  brown the top. Garnish with parsley.    Per serving: 271 cal.; 6g prot.; 9g total fat (1g sat. Fat); 43g cars.; 0  chol.; 41mg sod.; 5g fiber        Recipe by: Vegetarian Times, January 1999, page 47

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 6 servings

Calories: 190
Calories from Fat: 58 (31%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 39.9mg		1 %
Potassium 741.1mg		20 %
Total Carbohydrate 29.4g		9 %
	Dietary Fiber 5g	20 %
	Sugars, other 24.5g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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