Sweet Corn And Potato Gratin

• 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

1. Preheat oven to 350u0b0. 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 until potatoes are crisp-tender, 8-10 minutes.
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 until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

onion, butter, flour, garlic, salt, pepper, milk, potatoes, corn, creamstyle corn, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/sweet-corn-and-potato-gratin/ (may not work)