Makes 6 servings
1 cup chopped sweet onion
3 cloves garlic, large sized, chopped
2 saffron threads, use large pinchers
2 pounds Yukon gold potatoes
salt and pepper to taste
2 cups fat free chicken broth, or vegetable broth, plus extra for sautéeing
1 cup fresh bread crumbs
1/2 cup blanched almonds
1 tablespoon chopped parsley
1 tablespoon sweet paprika
Preheat oven to 375 F. Sauté onions and garlic in some broth or water 5 minutes. Stir in saffron and turn off heat. Slice potatoes into thin rounds. Spray casserole dish with cooking spray and layer sliced potatoes on bottom. Sprinkle with salt and pepper; layer with onion mixture. Pour broth over potatoes, add water if needed to cover. Mix crumbs with almonds and parsley and pulse in food processor. Add paprika, salt and pepper and stir. Sprinkle the crumb mixture in an even layer over top. Spray crumbs with cooking spray and cover with foil and bake 20 minutes. Uncover and bake 15 minutes liquid should be gone and potatoes tender
Nutrition Facts
Amount Per Serving: Calories 323 – Calories from Fat 71
Percent Total Calories From: Fat 22%, Protein 13%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 1mg, Sodium 258mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 743 units, Vitamin C 24 units, Calcium 0 units, Iron 4 units