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A vegan version of a French classic – thinly sliced potatoes layered with onion and garlic, and baked in vegetable stock.
Ingredients
  • 2 tablespoon olive oil
  • 1.2 kg all-purpose potatoes
  • 2 onions
  • 8 garlic cloves
  • salt and pepper
  • ground nutmeg
  • 500 ml vegetable stock (or up to 1L as needed)
Steps
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