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.
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