Cheese Potato and Garlic Pull Aparts Recipes
Cheese Potato and Garlic Pull Aparts Recipes
I swore to myself that I was only going to eat a bite of these pull-aparts. One bite. But then I had to take a photo so I pulled one away from its’ friends, took that bite and OMG, freaking devoured the rest of it. And knew I was in for some trouble. It was a long time until dinner and I couldn’t stop thinking about how delicious it was. The simple dough is rolled out, filled with chunks of baked potato, a TON of roasted garlic and gruyere (or your favorite) cheese before being rolled back up, sliced and baked.
They have everything in them that is holy.
Of course I ate another one with my meal and then taking the dish back to the kitchen, I may have eaten one more! Then I demanded my son-in-law take them out of the house immediately. This was two weeks ago and I am STILL thinking about them. Make them.
Ingredients
2 large potatoes, skin-on
2 heads of garlic
500g plain flour
2 tsp salt
1/2 tsp dried yeast
160g Gruyere cheese, grated
Method
Pre-heat oven to 200C/450F. Poke a few holes in the potatoes and bake for 1 hour or until soft when pierced with a knife. Wrap the garlic heads in some foil and bake them for half an hour at the same time. Leave the potatoes to cool enough so you can handle them and scoop out the flesh into a bowl. Squeeze the softened garlic cloves into a bowl and mash with a fork roughly.
Meanwhile make the dough by combining the flour, salt and yeast in a large bowl with 360ml lukewarm water. Hopefully you will have a dough hook to do this in which case you can turn it on and walk away for about 10 minutes until it’s a nice, smooth ball, otherwise give your arms a bit of a work-out and do it by hand.
Leave the dough in an oiled bowl in a nice warm place covered in cling film to double in size for about an hour. Punch it down and roll out to a rectangle 25cm x 40cm. I have a cool mat with the measurements already on it.
Sprinkle over the cheese, garlic and potato and roll up into a cylinder and cut into 4cm-5cm pieces.
Pop into a square or round baking dish so they are tucked up nice and close together, mine was around 25cm diameter.
Cover it up again and leave for another hour to rise then bake at the same temperature as the potatoes (200C/450F) for around 35-40 minutes or until nice and golden.
Ingredients
- 2 large potatoes, skin on
- 2 heads of garlic
- 500g plain flour
- 2 tsp salt
- 1/2 tsp dried yeast
- 160g Gruyere cheese, grated
Instructions
- Pre-heat oven to 200C/450F. Poke a few holes in the potatoes and bake for 1 hour or until soft when pierced with a knife. Wrap the garlic heads in some foil and bake them for half an hour at the same time. Leave the potatoes to cool enough so you can handle them and scoop out the flesh into a bowl. Squeeze the softened garlic cloves into a bowl and mash with a fork roughly.
- Meanwhile make the dough by combining the flour, salt and yeast in a large bowl with 360ml lukewarm water. Hopefully you will have a dough hook to do this in which case you can turn it on and walk away for about 10 minutes until it's a nice, smooth ball, otherwise give your arms a bit of a work-out and do it by hand.
- Leave the dough in an oiled bowl in a nice warm place covered in cling film to double in size for about an hour. Punch it down and roll out to a rectangle 25cm x 40cm. I have a cool mat with the measurements already on it.
- Sprinkle over the cheese, garlic and potato and roll up into a cylinder and cut into 4cm-5cm pieces.
- Pop into a square or round baking dish so they are tucked up nice and close together, mine was around 25cm diameter. Cover it up again and leave for another hour to rise then bake at the same temperature as the potatoes (200C/450F) for around 35-40 minutes or until nice and golden.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
