Crunchy Corn Gratin

• 1 Tbsp butter
• 1 onion chopped
• 2 cloves garlic, minced
• 1 each sweet red and green pepper, diced
• � tsp dried thyme
• 1/3 cup all purpose flour
• 2 cups milk
• 1 � cups shredded Monterey Jack cheese
• � tsp salt
• � tsp pepper
• 6 cups frozen corn kernels


TOPPING:


• 2 cups fresh bread crumbs
• � cup butter, melted

In saucepan, melt butter over medium beat; cook onion, garlic, red and green peppers and thyme, stirring, until onion is softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, until thick enough to coat back of spoon, about 5 minutes. Remove from heat; stir in cheese, salt and pepper. Mix in corn.

Scrape into shallow 8 cup (2 L) casserole dish (make ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 2 days or over wrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator. Increase uncovered baking time by 10 minutes. )

Cover and bake in 400o oven for 20 minutes.

TOPPING

Meanwhile, in bowl, toss together bread crumbs and butter. Uncover gratin and sprinkle with topping: bake until golden about 20 minutes. Makes 8 servings.