FoodieAtlas Logo
FoodieAtlas Recipes around the World

Papet Vaudois

Papet Vaudois
Switzerland
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900 g) leeks, cleaned and sliced into 1-inch pieces
  • 2 lbs (900 g) potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • 1 cup dry white wine
  • 1 cup vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 4-6 Saucisse aux choux (Swiss cabbage sausage) or other smoked sausages
  • Fresh parsley, chopped (for garnish)

Instructions

Prepare the Leeks and Potatoes

Clean the leeks thoroughly to remove any dirt or grit. Slice them into 1-inch pieces.

Peel and cut the potatoes into chunks.

Cook the Leeks and Potatoes

In a large pot or Dutch oven, melt the butter over medium heat.

Add the leeks and sauté until they start to soften, about 5 minutes.

Add the potatoes to the pot and stir to combine.

Add Liquid

Pour in the white wine and broth, and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.

Cook the Sausages

While the leeks and potatoes are simmering, prick the sausages with a fork to prevent them from bursting.

In a separate pan, gently simmer the sausages in water for about 15-20 minutes, or until fully cooked.

Finish the Stew

Once the potatoes are tender, stir in the heavy cream.

Season the stew with salt and black pepper to taste.

Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.

Serve

Ladle the leek and potato stew into bowls.

Place a cooked sausage on top of each serving.

Garnish with freshly chopped parsley.

Enjoy your meal!