Creamy Potato and Onion Bake with Egg and Bread Crust

1Preheat your oven to 180°C (350°F).

2In a large pot, bring salted water to a boil and add the sliced potatoes (4 medium). Cook for about 10 minutes until just tender, then drain and set aside.

3In a skillet, heat a little oil over medium heat and sauté the sliced onion (1 large) until golden and caramelized, about 8-10 minutes. Set aside.

4In a mixing bowl, combine the Philadelphia cream cheese (200 g), milk (1 cup), garlic powder (1 teaspoon), dried thyme (1 teaspoon), salt, and pepper. Whisk until smooth and well combined.

5In a large baking dish, layer half of the cooked potatoes (4 medium) at the bottom. Spread half of the caramelized onions over the potatoes (4 medium), then pour half of the cream cheese mixture on top.

6Repeat the layers with the remaining potatoes (4 medium), onions, and cream cheese mixture.

7In a separate bowl, beat the eggs (3 large) and pour them evenly over the top of the layered dish.

8Finally, scatter the torn bread pieces over the top to create a crust.

9Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the egg is set.

10Let it cool for a few minutes before serving. Enjoy your creamy potato and onion (1 large) bake!