Peel the potatoes and boil for 20 minutes. Once cooked, cut them into thin disks and fry until golden. Set aside.
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.
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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