Preheat oven to 400°F (200°C). Cut each potato into six wedges. Cut each onion into six wedges; cut wedges in half. Place potatoes and onions in Small Baker.
Microwave cream cheese in small microwave-safe bowl on HIGH, uncovered, 15-30 seconds or until softened. Add flour and thyme, whisk until smooth.
Slowly whisk in broth and milk. Pour sauce evenly over potatoes and onions; sprinkle with bacon. Cover baker with aluminum foil; bake 45 minutes.
Remove baker from oven to cooling rack; remove foil and top with cheese and crouton crumbs. Bake, uncovered, 5-10 minutes or until crumbs are golden brown.
Remove baker from oven; let stand 5 minutes. Top with parsley, just before serving.
U.S. Nutrients per serving: Calories 220, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 19 g, Fiber 2 g, Protein 8 g
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