Peel the onions, and slice fairly thinly. Add them to a large oven-proof pot, and toss them in some oil, salt and pepper.

Roast the onions at 180°C (Gas Mark 4 / 350°F) for around 45 minutes, stirring once halfway, until softened and slightly browned.

Add the sliced potatoes to the pan with the onions, along with the white beans, cream, and veggie stock. Mix well, ensuring the liquid gets right in between the slices of potato.

Remove any loose bits of skin from the garlic cloves, but leave them otherwise unpeeled. Cut the end off each clove, then nestle the garlic down into the cream mixture. Add a few sprigs of fresh thyme to the top of the pan, again pressing them down into the liquid where possible.

Cover the pan (use foil if you don’t have a lid), and return it to the oven for a further hour or so, until the potatoes are fully cooked.

Using some tongs or a fork, remove the four garlic cloves from the pan, and squeeze out the soft garlic from the skin. Return this roasted garlic to the pan. Also remove any thick stalks of thyme (it’s okay if the leaves remain!).

Scatter the grated cheese over the top of the pan, and bake, uncovered, for a further 10 minutes, or until the cheese has melted to your liking.

Serve warm. I garnished mine with a little more fresh thyme, just to look pretty.