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 ...
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