Potato, Cheese and Garlic Bread

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Use a well-matured Cheddar for this excellent loaf. It is at its best eaten warm at lunchtime with a strong flavoured pâté or cheese.


  • 12 oz (350 g) potatoes
  • 2 cloves garlic
  • 2 teaspoons salt
  • 12 oz (350 g) self-raising flour
  • 2 teaspoons mustard powder
  • 4 oz (110 g) Cheddar cheese, grated
  • 1 egg, beaten
  • 5 tablespoons milk


    Crush the garlic with the salt. Mix the flour, mustard, garlic/salt mixture and the cheese.

    Coarsely grate the peeled potatoes and add to the dry ingredients. Fold in the beaten egg and milk and knead to a smooth dough.

    Shape into a round on a well-greased tin tray and cut into 4 wedges. Bake at gas mark 5/375°F/190°C for 45–50 minutes until golden.