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Potatoes with Almonds and Cream
Potatoes with Almonds and Cream is a modern British recipe for a classic accompaniment of potato slices fried with onion, almonds and rocket (arugula) leaves that's finished by baking in a cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Potatoes with Almonds and Cream.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesMilk RecipesBaking RecipesBritish Recipes
Potatoes with Almonds and Cream: A British recipe for an accompaniment of potato slices fried with onion, almonds and rocket (arugula) leaves that's finished by baking in a cream sauce.
Ingredients:
2 large potatoes, sliced (no need to peel)
1 tbsp vegetable oil
1 red onion, halved and sliced
50g flaked almonds
1/2 tsp ground turmeric
300ml double cream
1 garlic clove, crushed
125g rocket (arugula)
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the potato slices and cook for 10 minutes. Drain in a colander and set aside.
Heat the vegetable oil in a frying pan. Add the onion and cook with the garlic for about 4 minutes, or until softened (stir frequently during this time).
Add the almonds, turmeric and potato slices to the frying pan. Cook for 3 minutes, stirring constantly, then stir in the rocket leaves.
Transfer the potato and almond mixture to a shallow oven-proof dish. Pour over the double cream and season to taste with salt and black pepper. Transfer to an oven pre-heated to 190°C and bake for 20 minutes, or until the potatoes are cooked through.
Serve as an accompaniment to grilled meat and fish dishes.
