Smoked Cheddar Corn Gratin

1 Clove garlic, peeled and minced

2 Tablespoon unsalted butter

3 Tablespoons all-purpose flour

1 1/2 Cups whole milk

2 Cups corn kernels

1 Cup shredded smoked cheddar cheese

1/4 Teaspoon black pepper

Scant 1/2 teaspoon salt, or to taste

2 Tablespoons chopped parsley

Topping:

4 Tablespoons unsalted butter, melted

1/2 Cup all-purpose flour

1/3 Cup seasoned panko breadcrumbs

Pinch of salt

Pre-heat the oven to 400 degrees.
Add the butter and minced garlic to a large skillet or cast iron pan. Cook on medium low heat for a minute, just until the garlic softens, then whisk in the flour. Cook for a couple of minutes to remove the raw flour taste.
Slowly whisk in the milk and continue cooking until the sauce begins to thicken.
Stir in the cheese, corn, parsley and seasonings.
To make the topping, combine the melted butter, flour, breadcrumbs and salt in a medium bowl.
Pour the corn mixture into a casserole dish. Using your hands, form clumps of the topping and scatter over the corn mixture. Bake for 30 to 40 minutes or until the crumb topping begins to brown.