Sweet Corn and Potato Gratin

Here is something you can try with a fall meal.  Maybe even that crockpot turkey I just posted.  As in other recipes, I wouldn't stray from the whole milk...if you use lowfat milk, your sauce is too runny.  I may have to add cheese to this, I don't see any in the recipe.  I will try it first; maybe it doesn't need it?!?

1 medium onion, thinly sliced
2 tbsp. butter
2 tbsp. all purpose flour
2 garlic gloves, minced
1 tsp. salt
1/2 tsp. pepper
1 C. whole milk
2lbs. medium Yukon Gold potatoes, peeled and cut into 1/8 inch slices
2 C. fresh or frozen corn
1 8.75oz. can cream style corn
3/4 C. panko
1 tbsp. butter, melted

In a large saucepan,saute onion in butter until tender.  Stir in the flour, garlic, salt and pepper until blended; gradually add milk.  Stir in potatoes.  Bring to a boil.  Reduce heat;  cook and stir for 8-10 minutes or until potatoes are crisp tender.

Stir in the corn and cream style corn.  Transfer to an 8 inch square baking dish coated with cooking spray.

In a small bowl, combine Panko and butter; sprinkle over potatoes.  Bake at 350 degrees for 45-50 minutes or until golden brown and potatoes are tender.  Let stand 10 minutes before serving.