Cheesy potato and garlic pull-aparts

Potato bread makes for serious carb-loading, but it’s so good. By all means add some herbs here, particularly rosemary. It can also be left as a loaf and cut into slices after baking

Prep 0 h : 30 m
Cook 1 h : 40 m


  • 500g floury potatoes 
(such as desiree), quartered

    50 ml olive oil

    2 heads of garlic

    500g (3⅓ cups) bread flour

    2 tsp salt

    ½ tsp dried yeast

    160g coarsely grated Tilsit or Gruyère


  • Preheat oven to 180C.

    Spread potatoes in a roasting pan, season to taste with sea salt, drizzle with a little olive oil and roast until tender (50 minutes to 1 hour).

    Remove and set aside to cool.

    Meanwhile, place garlic on an oven tray and roast until soft (8-10 minutes).

    Cool, then peel cloves carefully and set aside.

    Combine flour, salt and yeast and 360ml lukewarm water in an electric mixer fitted with a dough hook and knead until smooth and elastic (4-5 minutes, or you can knead by hand which will take 8-10 minutes).

    Place dough in a lightly oiled bowl and cover with a tea towel.

    Set aside in a warm place until doubled in size (1 hour).

    Preheat oven to 200C.

    On a lightly floured work surface roll out dough to a 25cm x 40cm rectangle.

    Scatter cheese, potatoes and garlic cloves over then, from the longest side, roll up into a cylinder and cut into 4cm-5cm pieces.

    Stand cut side up and press together on an oven tray lined with baking paper.

    Cover with a tea towel and set aside in a warm place until doubled in size (about 1 hour). Bake until golden brown (35-40 minutes).

    Serve warm.