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Cheese, rosemary & potato loaf

Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast

  • Prep: 20 mins
    Cook: 35 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 379
  • Carbohydrates 42
  • Saturated Fat 10
  • Sugar 3
  • Protein 12
  • Fat 19
  • Fibre 2
  • Salt 1.32

Nutrition per serving

  • Calories 379
  • Carbohydrates 42
  • Saturated Fat 10
  • Sugar 3
  • Protein 12
  • Fat 19
  • Fibre 2
  • Salt 1.32

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold butter, cut into cubes
  • 150g pot natural full-fat yogurt
  • 4 tbsp full-fat milk
  • 250g cooked new potatoes, sliced
  • 1 tsp chopped rosemary, plus extra small sprigs
  • 50g parmesan (or vegetarian alternative), grated
  • 85g Gruyère, half diced, half grated

Tip

Variations
Add some bacon or ham for non-veggies, if you like.

Method

  1. Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.

  2. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.

  3. Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.

  4. Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

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