Crunchy Corn Gratin

1 Tbsp butter or vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 each red and green pepper, diced
1/2 tsp thyme
1/3 c flour
2 c milk
1 1/2 c shredded Monterey Jack cheese
3/4 tsp salt
1/4 tsp pepper
6 c frozen corn kernels
Topping:
2 c fresh bread crumbs
1/4 c butter, melted
In saucepan, melt butter over medium heat; 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 casserole dish. (Make ahead: Let cool for 30 minutes. Refridgerate until cold. Cover and refridgerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refridgerator. 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 and bubbly, about 20 minutes.
Makes 8 servings.
Source: Canadian Living Magazine 2002

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