Serves 4
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
1tsp paprika
2 cups hot vegetable or chicken stock
1 tablespoon parsley, chopped


  1. Pre-heat oven to 180 C.
  2. Lightly oil the gratin dish, arrange potatoes in a single layer, season with salt, pepper, and saffron.
  3. 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.
  4. Sprinkle mixture over potatoes, then pour remaining stock on top.
  5. 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.