Slow Cooker Savoyard Diots with Reblochon and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are washed, peeled, and sliced uniformly to promote even cooking. Have your liquids measured and ready in a glass pitcher.

If your sausages are very large, you may leave them whole or cut them into large, thick chunks depending on your preference. Ensure your slow cooker is placed on a heat-resistant surface away from any wall outlets that may get wet. Gather all serving plates and utensils ahead of time.

Instructions

Preparing the layers

1. 1Layer the base ingredients
   Place the smoked diot sausages at the bottom of the slow cooker insert. Evenly layer the sliced potatoes over the sausages, followed by the thinly sliced onions. This arrangement ensures the potatoes absorb the juices released by the sausages during the slow cooking process.
   Look for Ensure the sausages are in a single layer at the base.
   Tip Peeling the potatoes ensures a smoother texture in the finished creamy sauce.

At this stage, the slow cooker should be filled with neatly arranged layers of sausages, potatoes, and onions. The ingredients should be packed snugly but not compressed. Check that the sausages are at the bottom to ensure they receive the most direct heat, allowing their smoky flavor to permeate the entire dish as the potatoes slowly cook in the cream and wine mixture.

Slow cooking the base

2. 2Add liquids and cook
   Pour the heavy cream and dry white wine over the layered ingredients. Cover the slow cooker with the lid and set it to low heat. Cook for 4 hours until the potatoes are tender and the sausages are fully heated through and reach an internal temperature of 160°F (71°C).
   Look for The liquid should gently bubble and the potatoes should be fork-tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not stir the ingredients during the cooking process to keep the layers intact.

The kitchen should begin to fill with the savory aroma of onions and smoked sausages. Upon checking, the potatoes should be soft enough to be easily pierced with a fork, and the liquid should be creamy and reduced. Ensure the internal temperature of the sausages has reached the required 160°F (71°C) before proceeding to the final step of adding the cheese.

Melting the cheese

3. 3Melt the cheese and serve
   Remove the lid and place the slices of Reblochon cheese on top of the cooked mixture. Cover the slow cooker again for about 10 to 15 minutes, or until the cheese is completely melted and bubbling. Serve immediately while hot and steaming on warm plates.
   Look for The cheese should be completely melted and slightly golden on the edges.
   Tip Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

The final phase is complete when the Reblochon cheese has transformed into a molten, golden layer covering the top of the dish. The fragrance will be rich and slightly pungent, which is characteristic of the cheese.

Once it is bubbling and looks uniform, the dish is ready to be served immediately. Ensure you have plates ready so the cheese stays warm and creamy during service.

Common mistakes

A common mistake is overcrowding the slow cooker with too many layers, which can lead to uneven cooking. Another error is stirring the dish while it cooks, which can break apart the potato slices and ruin the visual presentation.

Additionally, using a cheese that does not melt well will result in a grainy sauce rather than a smooth, creamy one. Ensure you do not add the cheese too early, as it can become oily if overheated for too long.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the sausages are fully cooked through. Use a digital meat thermometer to ensure the sausages have reached an internal temperature of at least 160°F (71°C).

The cheese should be completely melted, bubbling, and have a glossy appearance. If the sauce appears too thin, you can let it rest for a few minutes; the starch from the potatoes will naturally help to thicken the cream-based sauce.

• Ground meat: 160°F (71°C) in the thickest part