Creamy Potato Bake

• 125g block PHILADELPHIA Light Cream Cheese, cubed
• 1 cup light cream
• 2 cloves garlic, thinly sliced
• 3 sprigs fresh thyme
• black pepper and salt to taste
• 1kg potatoes, peeled, thinly sliced
• 1 red onion, thinly sliced into rings
• 1 cup fresh chunky breadcrumbs

1. COMBINE PHILLY, cream, garlic and thyme in a saucepan. Cook over a low heat for 6-8 minutes until smooth. Season as desired.
2. LAYER 1/3 of the potatoes into the base of a 26 x 18 cm ceramic baking dish. Top with half of the onions. Repeat layering, finishing with potatoes.
3. POUR PHILLY mixture evenly over potatoes. Cover with foil and bake at 180ºC for 50 minutes. Remove foil and sprinkle with breadcrumbs. Bake a further 10 minutes, until crumbs are golden and potatoes are tender.

Tip: Add chopped prosciutto to the breadcrumbs for a crisp and tasty variation.