Cheese, rosemary & potato loaf

Cheese, rosemary & potato loaf

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(4 ratings)


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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level



Makes 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info


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  • 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

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  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.

Recipe from Good Food magazine, September 2009

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lizneedl's picture

I loved the flavours in this recipe and will certainly make it again. I did find it rather heavy and I agree that it does need some stronger seasoning as it was a little bland - maybe some bacon and onion added.

teresahall's picture
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Really nice and looks impressive. I cooked it for 10 minutes over the time stated, and it was cooked perfectly. A winner

lizneedl's picture

Tried this on the family and they loved it. Now on my regular list. Great for tea or supper with favourite soup on a cold night.

muktamariwala's picture

I tried this for Easter brunch...the taste came out quite time I try using mustard for more strong flavours..I agree it was quite heavy dish even though I used no fat milk..I would advise to use a little less flour to make it a bit spongy and lighter on tummy! :)

lazywife's picture

Parmesan IS vegetarian - it isn't vegan

fatedwardo's picture

gibbon-plinth....there are alternatives readily available, use your initiative. There is an alternative to almost anything if you care to find it.

gibbon_plinth's picture

... Parmesan isn't vegetarian.

kahosk's picture
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I loved the flavour combination, but I tried to cook it to eat still warm with a meal. Took it out of the oven after the requisite time and carried it straight to the table where I cut a wedge straight out - it oozed raw dough in the middle. I had to push it back together and throw it back into the oven for the same amount of time again (so we ate it after we'd finished the meal I wanted to serve it with, because that couldn't take any extra cooking time). Even then, it was still very stodgy - I think Fiona's point above might explain why, but my partner has asked me not to try this one again because he found it so heavy. Shame, because it sounded and smelt so good.

eleanormayo's picture

I made this with part wholemeal self-raising flour and part ordinary, it took a lot longer to cook than stated, but that might have been because of the wholemeal flour. Will try it again and see if I can get better results with ordinary self-raising flour.

smoothiestar's picture
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I'm going to make this soon!sounds delicious!

fkwool's picture
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This is amazing!!!! So easy to make and great to eat. I also fried some onion and few bacon strips as well. Made a great buffett lunch and the leftovers were great just quickly warmed in a low oven the next day. I used the low fat yog which I always keep in and cheddar rather than go and buy special cheese - worked a treat and from the storecupboard as well!! Next time might add a little bit of mustard powder and a little cayenne which I always use when making cheese scones. Made a great buffett lunch and the leftovers were great just quickly warmed in a low oven the next day - would work well in lunch boxes as well, my children loved it.