This is one recipe that I could not stop eating, and it will be a family favorite for futures to come. I altered the recipe slightly by adding bacon and spinach to the ingredients, but I have to say that the turmeric cream and almonds make this recipe so delicious.
Cooked the slices potatoes in a pan of boiling water for 10 minutes. Drain them thoroughly.
Cook the bacon in a skillet, then drain, cool, and crumble into small pieces. Use 1 Tablespoon of the reserved grease fat, and add the onion and garlic to the skillet. Cook over a medium heat, stirring frequently for 3-4 minutes.
Add the almonds, turmeric, and potatoes into the skillet and begin to salt and pepper slowing while incorporating the seasonings into the mixture. Stir constantly for 2-3 minutes and then stir in the spinach and arugula leaves allowing to cook for a few more minutes.
Transfer the potatoes and almond mixture into a shallow ovenproof dish. Pour in the heavy cream over the top and season more if needed.
Cook in a preheated oven, at 375F, for 20 minutes, or until the potatoes are cooked thoroughly. Serve immediately.