Creamy French Onion Potato Bake

Ingredients

• 3 white onions (medium; peeled and thinly sliced)
• 2 tbsp oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 900 g potatoes (cut into 1/2 cm slices; unpeeled if desired)
• 400 g cannellini beans (1 tin, drained; about 240 g (approximately 1 1/4 cups) when drained)
• 300 ml double cream (also called heavy cream)
• 300 ml water or vegetable stock (use either water or vegetable stock)
• 4 cloves garlic (large, whole; remove loose skin but leave otherwise unpeeled, and trim the ends)
• 3 sprigs fresh thyme (a few sprigs; plus a little more for garnish if desired)
• 55 g vegetarian parmesan-style cheese (finely grated)

Steps

1. 1

   Heat the oven to 180°C (350°F / Gas Mark 4). Peel the onions and slice them fairly thinly.

2. 2

   Put the onions in a large oven-proof pot. Add the oil, salt and black pepper, and toss to coat.

3. 3

   Roast the onions for about 45 minutes, stirring once halfway through, until softened and slightly browned.

4. 4

   Add the sliced potatoes, drained white beans, cream and vegetable stock (or water) to the pot. Mix well, making sure the liquid reaches between the potato slices.

5. 5

   Remove any loose skin from the garlic cloves, leaving the cloves otherwise unpeeled. Cut the end off each clove and nestle them into the cream mixture.

6. 6

   Add a few sprigs of fresh thyme to the top of the pot, pressing them down into the liquid where possible.

7. 7

   Cover the pot with its lid, or use foil if it has no lid. Return it to the oven for about 1 hour, until the potatoes are fully cooked.

8. 8

   Use tongs or a fork to remove the four garlic cloves. Squeeze the soft roasted garlic out of its skin and return it to the pot. Remove any thick thyme stalks; the leaves can remain.

9. 9

   Scatter the finely grated vegetarian parmesan-style cheese over the top. Bake uncovered for a further 10 minutes, or until the cheese has melted to your liking.

10. 10

    Serve warm. Garnish with a little more fresh thyme if desired.

Notes

Waxy potatoes hold their shape better, while floury potatoes become softer; choose according to preference. For a quicker onion preparation, the author suggests sautéing the onions in a frying pan instead of roasting them. Two cans of beans can be used for a heartier main course. The source specifies vegetable stock or water; its method refers to vegetable stock.

Nutrition per serving

• vegetarian
• one-pot
• baked
• comfort food
• meatless
• dinner
• French-inspired