Step 1

Preheat oven to 180C. Brush 1 tbs olive oil on a baking tray (approximately 18cm x 27cm).

Step 2

In a large saucepan with lid, place the sliced potatoes in cold salted water and bring to the boil. Take off lid and cook for a further 4 minutes. Drain and set aside.

Step 3

Place sliced onions with 2 tbs olive oil and a pinch of salt in a frypan on medium heat. With lid on, brown onions for 10 minutes, stirring until golden brown and soft.

Step 4

Add the vegetable stock and cream. Bring to the boil. Turn down to a low heat, stirring until reduced by half (approximately 3 minutes). Season to taste and turn off heat.

Step 5

Evenly spread 4 tbs of onion mixture into the bottom of the baking dish. Add a single layer of potatoes to cover the base. Follow with 4 tbs onion mixture, then an even layer of Heinz Beanz. Sprinkle 1 tbs parmesan over Beanz.

Step 6

Add last layer of potatoes and remaining onion mixture. Evenly spread over tasty cheese and last tbs of parmesan.

Step 7

Bake on the bottom shelf of the oven for 30 minutes. Let rest for 5 minutes. Garnish with fresh parsley, if you like.