Ingredients

· 6 potatoes

· 1 country-style bread

· ¾ cup unsalted butter

· 4 garlic cloves

· Salt and black pepper

· 2 tablespoons parsley

· 1 teaspoon thyme

· ½ teaspoon rosemary

· 1½ cup cheddar cheese

Method

Preheat the oven to 250°C. Put the potatoes in a saucepan, add water and cover. Boil until the potatoes are tender. Drain and set aside. Cut the loaf of bread in a crosshatch pattern, cutting all of the way through but stopping just before the bottom crust. Place the potatoes in the center of a half sheet pan and lay the bread on top of them. Melt the butter in a saucepan over medium heat and add the garlic. Swirl the pan over heat to cook the garlic without letting it brown. Season with salt and pepper and add parsley, thyme, and rosemary. Remove from the heat. Brush the flavoured butter into all of the crevices and on top of the bread. Sprinkle with the cheese, making sure some gets into the cuts as well as on top. Bake until the cheese has melted and the bread is warmed through, about 20 minutes. Serve the bread immediately, with the potatoes.