"Tartiflette" with Diots -- in France!

Yes, another post from here in France, using ingredients that, my apologies, are not easy to come by in the States.  Sure, we can find potatoes, onions, and even crème fraîche, but a Petit Reblochon? Rarely, and it will cost you a pretty penny if you do.  Diot sausages?  I seriously doubt it.  But I still wanted to share my creation, as it was absolutely heaven in the mouth--another 10!  I put the word tartiflette in quotes because, while this is similar to the style of a tartiflette, it is not the same thing and probably not quite the right method for such.  Like I did to come up with the stuffed zucchini recipe, I read through some recipes for inspiration and came up with my own based on them.  Enjoy!

Ingredients: (note: again, I did not measure exactly, so these are my best guesses on amounts)

2 Diot sausages (nature, à cuire), sliced in 1/4" rounds
2 T. cooking oil (I used a blended veggie oil), divided
3 medium yellow/gold potatoes, cut in fourths lengthwise and then in thin slices
salt and pepper, to taste
1 medium yellow onion, cut in half and then thinly sliced
1/3 c. crème fraîche (épaisse/thick)
1 Petit Reblochon, cut in half to make 2 large rounds

Instructions:

1. Heat oven to 210°C (410°F).

2. Add Diot slices to a medium skillet over medium to medium-high heat (it was the one marked "4" out of "6" on the settings for the electric stove top here).  Cook until they have rendered their fat and start to brown a little at the edges.  Transfer sausages to a plate/dish, leaving rendered fat in pan.

3. Add potatoes to skillet, along with around 1 T. of oil. Season with salt and pepper, then cook, stirring frequently, until they start to become a bit translucent.  Transfer to same plate/dish as Diots.

4. Add onions to skillet, along with around 1 more T. of oil.  Cook, stirring frequently, until just starting to turn golden.  Transfer these to same dish as Diots mixture.

5. Stir the Diots, potatoes, and onions together, then spread into a glass baking dish (I used an oval shaped one that is about 11" and 5" across middles).

6. Spread the crème fraîche atop the mixture in the baking dish.

7. Lay the Reblochon halves with outer crust side up, next to each other on top of mixture.

8. Bake, uncovered, for about 12 min.  Serve and enjoy!