Sweet Corn and Potato Gratin

INGREDIENTS

• 1 medium onion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup whole milk
• 2 pounds medium Yukon Gold potatoes, peeled and cut into 1/8-inch slices
• 2 cups fresh or frozen corn
• 1 can (8-1/4 ounces) cream-style corn
• 3/4 cup panko (Japanese) bread crumbs
• 1 tablespoon butter, melted

DIRECTIONS

1. Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir 8-10 minutes or until potatoes are crisp-tender.
2. Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
3. In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake 45-50 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.