1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or a light cooking spray.

2. Sauté the Onion and Garlic

In a medium pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.

3. Make the Cream Sauce

• Stir in the all-purpose flour, salt, black pepper, and paprika (if using) into the onion-garlic mixture. Cook for 1-2 minutes, stirring constantly, until the flour forms a golden paste.
• Gradually whisk in the milk and heavy cream, stirring continuously to avoid lumps. Allow the sauce to cook and thicken, about 3-4 minutes. Remove from heat.

4. Layer the Potatoes and Corn

• Arrange half of the potato slices in an even layer in the prepared baking dish.
• Sprinkle half of the fresh or frozen corn over the potatoes, followed by half of the cream-style corn.
• Pour half of the cream sauce evenly over the layer. Repeat the process with the remaining potatoes, corn, cream-style corn, and cream sauce.

5. Add the Cheese (Optional)

Sprinkle the shredded sharp cheddar cheese evenly over the top for an extra creamy and cheesy layer.

6. Prepare the Topping

In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and a drizzle of olive oil. Stir until the breadcrumbs are evenly coated, then sprinkle them over the top of the dish.

7. Bake the Dish

• Cover the baking dish with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and crispy.

8. Serve and Enjoy

• Let the bake rest for 5 minutes before serving.
• Garnish with freshly chopped parsley or chives for a pop of color and extra flavor.
• Serve warm and enjoy the creamy, cheesy layers of this comforting dish.