Recipe: Gratin of crozets with Savoyard diots

1 Cook your crozets for 11 minutes after boiling in your good chicken stock.

2 Meanwhile, brown thick slices of Diots (small sausages) in butter for 3 minutes on each side, then add a very finely sliced onion, cover and let sweat for 5 minutes, cover and turn off your heat.

3 In a saucepan, pour the liquid cream, salt (lightly) and pepper, then, at boiling, add your pan-fried Diots, their juice and the crozets just drained.

4 Then bring to a boil, then distribute into 6 hollow molds.

5 Peel your reblochon, and make thin slices that you will place on each small mold.

6 Set oven to broil position, then, when they are well gratined, eat without waiting.