Preheat your oven to 350 degrees. In a large saucepan, sauté the onion and butter until translucent. Add the minced garlic and cook for 30 seconds. Add the flour, salt and pepper and stir until all of the flour has been moistened. Cook for 30 more seconds before carefully adding the milk and cream to the pot. Stir in the potatoes, bring to a simmer and reduce heat before cooking for an additional 8-10 minutes. Stir in the corn and chives before transferring to an 8” square baking dish. In a small bowl combine the melted butter and breadcrumbs. Sprinkle over the potato and corn mixture. Bake in the preheated oven for approximately 45 minutes until the potatoes are tender and the breadcrumbs are golden brown. Prepare the Applewood Salmon per the instructions on the box. Serve the salmon alongside the creamed corn and potato gratin, and enjoy!