Almond Potato Puff

Vegetarian
Gluten Free
Health score
4%
Almond Potato Puff
50 min.
6
366kcal

Suggestions

Almond Potato Puff: A Delectable Vegetarian and Gluten-Free Side Dish

Are you a cooking enthusiast looking for a mouth-watering, vegetarian, and gluten-free side dish to complement your meal? Look no further! This Almond Potato Puff is the perfect addition to your table, boasting a rich and savory flavor that will delight your taste buds.

With a preparation time of just 50 minutes and serving up to 6 persons, this recipe is not only convenient but also budget-friendly. Each serving contains approximately 366 kcal, providing a well-balanced meal that won't leave you feeling weighed down.

The star of this dish is, of course, the potatoes. Paired with ground almonds, heavy whipping cream, and a hint of nutmeg, this Almond Potato Puff offers a unique twist on the classic side dish. The addition of shredded cheddar cheese and slivered almonds on top adds a delightful crunch and extra layer of flavor.

This recipe is designed for those following a vegetarian and gluten-free diet, but it's sure to please everyone at the table. So why not give it a try and experience the deliciousness that is the Almond Potato Puff? Your taste buds will thank you!

Ingredients

  • tablespoons butter 
  •  eggs 
  • 0.5 cup almond flour 
  • Dash nutmeg 
  • 0.8 cup cup heavy whipping cream warmed
  • small onion chopped
  • 1.5 pounds potatoes peeled quartered
  • 0.5 teaspoon salt 
  • 0.5 cup cheddar cheese shredded
  • 0.3 cup slivered almonds 

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

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).
  3. Add the ground almonds, salt and nutmeg.
  4. Spoon into a greased 1-1/2-qt. baking dish.
  5. Sprinkle with cheese and almonds.
  6. Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts

Calories366kcal
Protein10.91%
Fat62.44%
Carbs26.65%

Properties

Glycemic Index
44.63
Glycemic Load
14.88
Inflammation Score
-6
Nutrition Score
11.563913044722%

Flavonoids

Cyanidin
0.11mg
Catechin
0.06mg
Epigallocatechin
0.12mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.7mg
Kaempferol
1mg
Quercetin
3.18mg

Nutrients percent of daily need

Calories:365.65kcal
18.28%
Fat:26.16g
40.25%
Saturated Fat:12.08g
75.52%
Carbohydrates:25.12g
8.37%
Net Carbohydrates:20.84g
7.58%
Sugar:2.91g
3.23%
Cholesterol:107.63mg
35.88%
Sodium:321.58mg
13.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.29g
20.58%
Vitamin C:23.39mg
28.35%
Vitamin B6:0.4mg
19.85%
Phosphorus:180.56mg
18.06%
Fiber:4.28g
17.12%
Potassium:584.92mg
16.71%
Vitamin B2:0.26mg
15.11%
Manganese:0.3mg
15.1%
Vitamin A:730.22IU
14.6%
Calcium:143.97mg
14.4%
Selenium:8.69µg
12.42%
Vitamin E:1.77mg
11.82%
Magnesium:46.19mg
11.55%
Iron:1.74mg
9.65%
Copper:0.19mg
9.61%
Folate:32.67µg
8.17%
Vitamin B1:0.12mg
8.04%
Zinc:1.1mg
7.36%
Vitamin B5:0.72mg
7.16%
Vitamin B3:1.41mg
7.05%
Vitamin D:0.83µg
5.51%
Vitamin B12:0.29µg
4.76%
Vitamin K:3.75µg
3.57%