Ingredients
1 medium onion, thinly sliced2 tablespoons butter2 tablespoons all-purpose flour2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper1 cup whole milk2 pounds medium Yukon Gold potatoes, peeled and cut into 1/8-inch slices2 cups fresh or frozen corn1 can (8-1/4 ounces) cream-style corn3/4 cup panko bread crumbs1 tablespoon butter, melted
Preparation
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 until potatoes are crisp-tender, 8-10 minutes.
Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray.
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.
