Cheesy Potato and Garlic Pull Aparts from pinkpostitnote.com

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.

Cheesy Potato and Garlic Pull Aparts from pinkpostitnote.com
Cheesy Potato and Garlic Pull Aparts from pinkpostitnote.com
Pop into a square or round baking dish so they are tucked up nice and close together, mine was around 25cm diameter.

Cheesy Potato and Garlic Pull Aparts from pinkpostitnote.com

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.

Cheesy Potato and Garlic Pull Aparts from pinkpostitnote.com

Cheese Potato and Garlic Pull Aparts

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

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle over the cheese, garlic and potato and roll up into a cylinder and cut into 4cm-5cm pieces.
  5. 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.
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