Slow Cooker Savoyard Diots with Reblochon and Potatoes Tips, FAQ & printable recipe

Tips for success

For a more rustic presentation, you can leave the skins on the potatoes, provided they are scrubbed thoroughly. This adds a nice texture and earthy flavor that complements the smoked sausages.

If you prefer a lighter sauce, you can substitute a portion of the heavy cream with full-fat milk, though this will result in a slightly thinner consistency compared to the traditional version.

If you find that the edges of the potatoes are cooking faster than the center, you can carefully rotate the slow cooker insert if it is removable, or simply ensure that the potatoes are thinly sliced to begin with. Always serve with a side of crusty bread to soak up the delicious, creamy sauce that remains on the plate after the sausages and potatoes are finished.

Variations

• Herb-Infused Version: Add a tablespoon of fresh thyme leaves or chopped rosemary during the layering phase to introduce an aromatic, herbal note that pairs beautifully with the potatoes and cream.
• Garlic-Forward Variation: Rub the inside of the slow cooker with a peeled clove of garlic before adding the ingredients, or scatter two cloves of thinly sliced garlic between the potato layers.

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 cream and cheese sauce will likely separate and the potatoes will become mushy upon thawing and reheating.

Reheat

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through, or microwave in 30-second intervals until hot.

Store any leftovers in an airtight container once they have cooled to room temperature, which should take no longer than two hours. Place the container in the coldest part of the refrigerator.

The dish can be kept for up to three days. When storing, try to keep the cheese layer intact if possible, as it helps preserve the moisture of the potatoes underneath during the cooling process.

You can prepare the potato and onion slices earlier in the day and keep them in the refrigerator, submerged in cold water to prevent browning. Drain and dry them thoroughly before layering them into the slow cooker.

The sausages can also be pre-portioned. However, it is best to assemble the dish just before cooking to maintain the best quality of the ingredients and ensure the final texture is perfect.

Serving ideas

Serve this dish in shallow, wide bowls to showcase the beautiful melted cheese layer. Each serving should include a portion of the sausages, a generous scoop of the potatoes, and plenty of the creamy sauce from the bottom of the slow cooker.

Accompany the meal with a simple green salad dressed with a sharp vinaigrette to balance the richness of the cheese and cream.

For a traditional touch, serve with a side of cornichons or pickled onions, which provide a bright acidity that cuts through the creamy, hearty nature of the Savoyard diots. A crusty French baguette is essential for cleaning the plate. Ensure you provide warm serving plates to keep the cheese from firming up too quickly once it is removed from the slow cooker.

Frequently asked questions

Recipe card

Slow Cooker Savoyard Diots with Reblochon and Potatoes

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

Ingredients

• 4 smoked diot sausages
• 4 medium potatoes, peeled and sliced
• 2 medium yellow onions, thinly sliced
• 1 cup heavy cream
• 1/2 cup dry white wine
• 8 oz Reblochon cheese, sliced

Instructions

1. 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.
2. 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).
3. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

650

Protein

28.5 g

Carbohydrates

32 g

Fat

45 g

Fiber

3.5 g

Sugar

2.5 g

Sodium

850 mg

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