INGREDIENTS:4 medium onions, sliced thin
2 lbs. red bliss potatoes, size B
3 red bell peppers, sliced
½ cup olive oil
3/4 cup chicken broth
½ tsp. saffron (optional)
1 cup Blue Diamond Blanched Sliced Almonds, toasted
to taste, kosher salt
to taste, fresh ground black pepperDIRECTIONS:Preheat oven to 325°F. Oil a large casserole or hotel pan with the olive oil. Arrange a layer of ½ the potatoes in the bottom of the pan. Arrange ½ the onions and peppers on the layer of potatotes and season with salt, pepper and saffron. Sprinkle ½ the almonds on top of this layer. Layer the remaining potatoes and top with remaining onions and peppers. Season again and top with the sliced almonds. Moisten with chicken broth. Bake uncovered at 325°F for about 1 to 1 ½ hours until tender.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS
