Bibeleskäs (Alsatian Potatoes And Cheese) - cooking recipe

Ingredients

1 1/2 lbs potatoes (about 8 smaller ones)
2 (16 ounce) containers fromage blanc (smooth, fromage blanc is kind of like a creamier, less sour sour cream. I think you could make somet)
2 tablespoons olive oil
1 bunch chives
1 bunch flat leaf parsley
1 large onion (or I've used shallots)
5 garlic cloves
salt and pepper
bacon (cooked and crumbled (optional)

Preparation

Peel and cut the potatoes into bite-sized chunks.
In a frying pan, heat up the oil, put in the potatoes and let them brown (about 10 minutes). Lower the heat, cover and cook for another 5-10 minutes until they are done. Stir often.
While the potatoes are cooking, wash and mince the chives and parsley separately. Place them in ramekins in the refrigerator.
Peel and mince the onion and garlic separately. Place them in ramekins in the refrigerator.
When you are ready to serve, put the ramekins in the center of the table (including bacon if using) and open the tubs of fromage blanc. Put the fromage blanc in a serving bowl with a large serving spoon or ladle. Each person should serve themselves and mix into the fromage blanc whichever ingredients they'd like. You can either mix the potatoes in with the cheese mixture or dip it. There is usually as much of the cheese mixture as potatoes on the plate.
***Feel free to play around with the herbs and add fresh herbs to change the flavor of the fromage blanc.