Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Slice the potatoes very thin. Unless you are assembling this dish right away, keep the potatoes in some cold water to release some starch and prevent discoloring.

2

Melt the butter in a saucier and whisk in the flour. Let cook for a minute or two. Add the sun dried tomatoes and the garlic. Add the milk and bring up to a simmer, continue whisking. Let the sauce cook for a few minutes until it has thickened.

3

Remove from the heat and slowly start to add the cheese, a tablespoon at a time until completely integrated. Place it back on low heat if it gets too cold – don’t stop stirring. Salt and pepper to taste.

4

Butter six ramekin's on all sides. Divide about half of the potatoes in the six ramekin's. Salt and pepper and pour over some of the sauce– save about half. Now, divide the remaining potatoes on top and pour over the rest of the sauce. Finish up with a little half-and-half on each ramekin and the rest of the cheese.

5

Place all the ramekin's on a baking sheet, cover them with some aluminum foil and bake in a 400°F oven for about 30 minutes. Then, remove the foil, lower the temperature to about 350°F and bake for another 10 minutes until golden brown and bubbly. Let rest for a few minutes before eating.