Cheese, rosemary & potato loaf

Cheese, rosemary & potato loaf

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(4 ratings)

Prep: 20 mins Cook: 35 mins


Makes 8
Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast

Nutrition and extra info

  • Vegetarian


  • kcal379
  • fat19g
  • saturates10g
  • carbs42g
  • sugars3g
  • fibre2g
  • protein12g
  • salt1.32g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, thinly sliced
  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g cold butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g pot natural full-fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250g cooked new potato, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tsp chopped rosemary, plus extra small sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 50g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 85g gruyère, half diced, half grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  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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Comments, questions and tips

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24th Jan, 2012
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.
15th Jun, 2011
Really nice and looks impressive. I cooked it for 10 minutes over the time stated, and it was cooked perfectly. A winner
22nd Apr, 2011
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.
4th Apr, 2010
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! :)
31st Mar, 2010
Parmesan IS vegetarian - it isn't vegan
thesashbynoe's picture
31st Jan, 2016
Parmesan is made with animal rennet, with makes it unsuitable for vegetarians
15th Oct, 2009
gibbon-plinth....there are alternatives readily available, use your initiative. There is an alternative to almost anything if you care to find it.
3rd Oct, 2009
... Parmesan isn't vegetarian.
9th Sep, 2009
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.
7th Sep, 2009
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.


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