Twice Baked Ramekin Potatoes with Roasted Garlic

 I love miniature kitchen items and could not resist registering for little individual sized red Le Creuset ramekins when we got married.

It was hard to break the bread and cheese habit after the weekend and I was still craving something that felt indulgent.  We had a bunch of potatoes and decided to make a twice baked version in the ramekins.  They turned out delicious and seemingly uber indulgent without being too bad.  The roasted garlic really made this something special.

TWICE BAKED RAMEKIN POTATOES WITH ROASTED GARLIC

1 head garlic
3 medium red potatoes
1 Tbsp butter
1 Tbsp (approx.) half & half
grated pecorino to taste
salt and pepper
5 mini ramekins

Cut top off head of garlic, wrap in tinfoil and roast in 350 degree oven for 45-60 minutes.  Remove from oven when done and turn heat up to 400. 

In the meantime, peel and quarter the potatoes.  Cover with water and boil until fork tender.  Drain.

Squeeze the roasted garlic cloves into the potatoes.  Mash with the butter, cream, salt, pepper and grated pecorino.

Butter ramekins.  Fill each ramekin with the mashed potatoes and sprinkle with a little extra cheese. 

Bake in 400 degree oven for approximately 20 minutes or until cheese browns.

Let cool for a few minutes then run a knife along the inside of the ramekin to dislodge and invert onto plate.