Slow Cooker Montbéliard Sausage and Potato Stew with Cancoillotte Tips, FAQ & printable recipe

Tips for success

For a more complex flavor, consider adding a small amount of minced shallots or garlic to the base before adding the potatoes. This will infuse the wine braising liquid with additional aromatic depth.

Ensure any additions are small enough to cook through completely within the four-hour window, as larger chunks of aromatics may remain raw and crunchy.

If you find the sauce is too thin after melting the cheese, you can carefully remove a portion of the liquid and reduce it in a small saucepan on the stove before returning it to the slow cooker. However, the starch released by the potatoes usually thickens the wine sufficiently for a rustic, satisfying consistency that clings well to the sausages.

Variations

• Herb-Infused Version: Add a sprig of fresh rosemary or a bay leaf during the slow cooking process for a more intense herbal aroma. Remove the woody stems before serving to keep the texture smooth and pleasant.
• Vegetable Addition: Incorporate sliced carrots or leeks along with the potatoes to add natural sweetness and color. Ensure the vegetables are cut into similar sizes to the potatoes so they cook at an even rate.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freezing is not recommended as the texture of the cancoillotte cheese will change significantly upon thawing.

Reheat

Reheat in the microwave or on the stovetop over low heat, stirring frequently until warmed through.

Transfer any leftovers to an airtight container within two hours of cooking. Do not let the food sit at room temperature longer than this to ensure safety. Once packed, place the container in the coldest part of the refrigerator, where the dish will remain stable for up to three days.

You can prepare the potatoes and sausages in the slow cooker insert ahead of time and keep it in the refrigerator. When ready to cook, simply add the wine and thyme, then start the slow cooker.

Note that you should add approximately 30 minutes to the total cook time if starting from a cold, refrigerated base to ensure everything reaches the correct temperature.

Serving ideas

Present the dish in shallow bowls to ensure each portion receives an equal amount of the melted cancoillotte sauce.

Because the dish is quite rich, it pairs exceptionally well with a side of steamed green beans or a crisp garden salad dressed with a simple vinaigrette to provide a refreshing contrast to the hearty, savory flavors of the sausage and potatoes.

For a rustic presentation, serve directly from the slow cooker if using a decorative ceramic insert. Provide a large spoon for serving to ensure guests can scoop up the creamy cheese sauce along with the potatoes.

Crusty bread is an excellent addition, perfect for wiping the plate clean and enjoying every bit of the melted cheese and braised wine reduction.

Frequently asked questions

Recipe card

Slow Cooker Montbéliard Sausage and Potato Stew with Cancoillotte

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 Montbéliard sausages
• 1.5 lb potatoes, peeled and diced
• 1 tsp dried thyme
• 1/2 cup dry white wine
• 8 oz cancoillotte cheese

Instructions

1. Place the raw Montbéliard sausages into the bottom of the slow cooker. Add the diced potatoes on top, ensuring they are distributed evenly around the sausages.
2. Sprinkle the dried thyme over the potatoes and sausages. Pour the dry white wine over the ingredients. Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the sausages are heated through and reach an internal temperature of 160°F (71°C).
3. Once the cooking time is complete, pour the cancoillotte cheese over the sausages and potatoes. Allow it to sit for 5 minutes until the cheese is melted and glossy before serving.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

35 g

Fat

32 g

Fiber

3.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.