Poor-Man'S Tartiflette

• 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

1. 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.
2. 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.
3. 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.
4. 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 200u0b0C
5. After about 10-15 minutes, when the top begins to brown, take out of the oven and serve. Garnish with chives.

potatoes, crueme liquide, handful chives, lardons, mozzarella, parmesan cheese, butter, garlic

Taken from food52.com/recipes/81923-poor-man-s-tartiflette (may not work)