Potatoes With Almonds Recipes

SAVORY SCALLOPED POTATOES

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

POTATOES WITH ALMONDS

Steps:

• 1. Cooked the slices potatoes in a pan of boiling water for 10 minutes. Drain them thoroughly.
• 2. Cook the bacon in a skillet, then drain, cool, and crumble into small pieces. Use 1 Tablespoon of the reserved grease fat, and add the onion and garlic to the skillet. Cook over a medium heat, stirring frequently for 3-4 minutes.
• 3. Add the almonds, turmeric, and potatoes into the skillet and begin to salt and pepper slowing while incorporating the seasonings into the mixture. Stir constantly for 2-3 minutes and then stir in the spinach and arugula leaves allowing to cook for a few more minutes.
• 4. Transfer the potatoes and almond mixture into a shallow ovenproof dish. Pour in the heavy cream over the top and season more if needed.
• 5. Cook in a preheated oven, at 375F, for 20 minutes, or until the potatoes are cooked thoroughly. Serve immediately.

MASHED POTATOES AMANDINE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a shallow casserole dish.
• Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a mixing bowl; mash.
• Beat the sour cream, cream cheese, green onion, salt, and pepper into the potatoes with an electric hand mixer; continue beating until smooth. Pour the mixture into the prepared dish, sprinkle the the almonds over the potatoes. Brush the top with the melted butter and cover with the bread crumbs.
• Bake in the preheated oven until golden brown on top, about 30 minutes.