Cheese, rosemary & potato loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
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- 2 tbsp olive oil
- 2 garlic clovesthinly sliced
- 350g self-raising flourplus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold buttercut into cubes
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 250g cooked new potatosliced
- 1 tsp chopped rosemaryplus extra small sprigs
- 50g parmesan(or vegetarian alternative), grated
- 85g gruyèrehalf diced, half grated
Nutrition: per serving
- kcal379
- fat19g
- saturates10g
- carbs42g
- sugars3g
- fibre2g
- protein12g
- salt1.32glow
Method
step 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.
step 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.
step 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.
step 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.
