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Cheesy potato and garlic pull-aparts

Double carbs, plus cheese, have never looked so good.

By Rodney Dunn
  • 30 mins preparation (plus proving)
  • 1 hr 40 mins cooking
  • Serves 6 - 8
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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.


  • 500 gm floury potatoes (such as desiree), quartered
  • 50 ml olive oil
  • 2 heads of garlic
  • 500 gm (3⅓ cups) bread flour
  • 2 tsp salt
  • ½ tsp dried yeast
  • 160 gm coarsely grated Tilsit or Gruyère


  • 1
    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.
  • 2
    Meanwhile, place garlic on an oven tray and roast until soft (8-10 minutes). Cool, then peel cloves carefully and set aside.
  • 3
    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).
  • 4
    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.


Drink Suggestion: Italian lager. Drink suggestion by Max Allen