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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Our garden produced an abundance of potatoes so we eat them often. This recipe is a refreshing change from fried or mashed potatoes. My children love the almond topping. It truly tastes as good as it looks. Ingredients:
1-1/2 pounds potatoes, peeled and quartered |
1 small onion, chopped |
2 tablespoons butter |
2 eggs |
3/4 cup heavy whipping cream, warmed |
1/2 cup ground almonds |
1/2 teaspoon salt |
dash ground nutmeg |
1/2 cup shredded cheddar cheese |
1/4 cup slivered almonds |
Directions:
1. Cook potatoes in boiling water until tender, about 15 minutes; drain and place in a bowl.
2. In a skillet, saute onion in butter until tender; add to potatoes. On low speed, beat in eggs, one at a time, until smooth. Beat in cream (the mixture will be thin). Add the ground almonds, salt and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 servings.
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