Place the saffron threads in the hot water and allow to infuse.
Peel and slice potatoes to 2cm thick rounds, season well and layer in a baking dish slightly overlapping, until a few layers are formed.
Over a medium heat, add coconut oil to a small pot and heat, adding in the almond meal, and cook until well combined, forming a thick paste. Slowly add in coconut cream, and almond milk whisking to ensure no lumps. Add salt, garlic and saffron threads with infused water.
Pour warm sauce over potatoes until completely covered. Cover baking dish with foil and place in oven at for 35 minutes, or until tender. Remove foil, and place baking tray under grill until golden brown on top.