Potato and Almond Bake

For 4 servings
700 g (1 1/2 lb) potatoes, peeled and quartered
salt and pepper to taste
1 small onion, chopped
25 g (1 oz) butter or margarine
plus extra for greasing
2 eggs
142 ml ( 1/4 pt) whipping cream
50 g (2 oz) ground almonds
pinch of nutmeg
50 g (2 oz) grated Cheddar cheese
25 g (1 oz) flaked almonds

Preparation
1. Cook potatoes in small amount of boiling, salted water until tender. Drain and reserve.
2. Heat oven to 200C (400F/Gas 6). Grease a shallow 1.5 L (2 1/2 pt) ovenproof dish.
3. Mash potatoes well. Add onion, butter and eggs, one at a time.
4. Heat, but do not boil, whipping cream and then gradually beat into potato mixture.
5. Stir in almonds and season with nutmeg, salt and pepper to taste.
6. Turn mixture into dish. Sprinkle cheese and almonds on top.
7. Roast for 20-25 minsor until puffed and golden brown.

Good serve with: Steamed carrots and spinach or chicken.

Tips: Be careful to heat the cream to just below boiling point to prevent it from curdling.