Peel the potatoes and cut into thin slices, heat the oil in a pan and fry the potato slices on both sides for about 15 minutes until golden brown. Season with salt and pepper, remove from the pan and set aside.

In the meantime, cut the bacon slices into strips, clean the mushrooms and wash them if necessary. Halve the mushrooms. Place the bacon in the frying oil and fry until crispy. Add the mushrooms and fry for about 5 minutes. Season with salt and pepper.

Add the potatoes and heat in them. Stir in the cream fraiche, except for 4 teaspoons. Bring to the boil. Cut half of the chives into rolls. Place chives rolls in the pan and mix with the mushroom and potato pan, serve with a dollop of creme fraiche and garnish with the rest of the chives as desired.