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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 9 small potatoes (Amandine)
- 125 milliliters creme liquide
- 1 handful chives
- 300 grams lardons
- 1/2 cup Emmental
- 1/2 cup Mozzarella or Comte
- 1/4 cup Parmesan cheese
- 1 tablespoon butter
- 1 garlic clove
Method
- Peel the potatoes, cut them into quarters. Put them in a pot with water on high. Once the water begins to boil, continue cooking on high for ten minutes.
- In the mean time grate the cheeses, mince the garlic, and cut the chives into small pieces. Cook the lardons in a pan on medium-high heat.
- Once the potatoes are done (Test by poking a fork into one or two), drain and pour into a glass dish. First add the butter, diced into small pieces, then mix in the creme liquide, lardons, emmental, mozzarella or comte, and garlic.
- After mixing season to taste with salt and pepper. Once everything is combine together top with a layer of parmesan cheese. Put into the oven at 200°C
- After about 10-15 minutes, when the top begins to brown, take out of the oven and serve. Garnish with chives.
