1. Peel the potatoes and boil for 20 minutes. Once cooked, cut them into thin disks and fry until golden. Set aside.
2. Dice the lard and fry with the lardons for 2 minutes. Add the shallots (finely chopped), parsley and chives (finely chopped) to the pan. Cook over a low heat for 3 minutes.
3. Dice the Comté and Mont d’Or and add to the pan with the potatoes and cream. Season with salt and pepper. Cook for 5/6 minutes then serve.

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