Potato, bacon and onion bake

Ingredients

• 2 tsp olive oil
• 1 brown onion, finely chopped
• 3 rashers bacon, rind removed, finely chopped
• 250g PHILADELPHIA Block Light Cream Cheese
• 1kg desiree potatoes, thinly sliced
• 2 Tbsp thyme leaves
• Salt and freshly ground black pepper, to season
• Half a cup light milk
• 20g butter, cut into small pieces

Method

• Preheat oven to 200°C. Heat oil in a non-stick frying pan over a medium heat. Add onion and bacon. Cook for 4-5 minutes or until soft. Put in a bowl and stir in the PHILLY.
• Line base of a 20cm 8-cup-capacity baking dish with a third of potato, overlapping slightly. Top with half the bacon mixture. Sprinkle over half the thyme. Season with salt and pepper. Repeat with another layer of potato and bacon mixture. Top with remaining potato. Pour over milk. Dot with butter. Bake for 1 hour or until potato is tender when tested with a skewer. Stand for 10 minutes before inverting onto a serving plate. Serve.