Peel the potatoes and cook them whole in salted water, drain them and let them evaporate a little.
Place them next to each other in a flat, fire-proof dish and flatten them a little with a palette so that the potatoes pop up a little on the side - this allows them to soak up the cheese and cream better.
Season the squeezed potatoes with pepper from the mill and with nutmeg. Crumble the cheese and spread it between the potatoes. Mix the creme fraiche with the chives cut into rolls and distribute evenly over the potatoes.
Bake in the oven at 200 degrees for about five to ten minutes until the cheese melts and combines with the creme fraiche.
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