Diots au Vin Blanc avec Gratin de Crozets
A simple hearty dished of smokey Savoyard sausages and a rich gratin.
Serves 2: 5 minutes preparation, 40 minutes cooking.
- 4 smoked diots (or other meaty smoked pork sausage)
- 1 onion diced
- 1 shallot diced
- 50mls of white wine (from Savoie if you can get it)
- 150g crozets (or alternatively you could use some small pasta pieces)
- 200ml cream (half fat works fine)
- 100g Tomme de Savoie
- Chopping board and sharp knife
- 1 large saucepan with lid
- 1 medium saucepan
- Shallow baking dish
Gently cook the onion and shallots for 5 minutes then add the diots and white wine, cover and cook over a low heat for 35 minutes. Take the lid off and check on the mix occasionally to make sure it hasn’t boiled dry!
Preheat the oven to 200C. Boil the crozets in salted water for about 15 minutes. Cut the rind off the Tomme and dice into small cubes. When the crozets are cooked drain them, then return to the pan and combine with the cream and the diced Tomme. Pour the mixture into the baking dish and bake in the oven for 20 minutes.
When the Diotd and the gratin are ready serve and enjoy!