1 hr 5 mins
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
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Units: US | Metric
- 6 large potatoes, peeled and cut into cubes
- 3 leeks, including green parts, cut into two inch long strips
- 4 vaud sausages (smoked pork, beef or veal sausages)
- 30 g butter
- 1 medium onion, minced
- 300 ml dry white wine
- 300 ml beef stock
- 200 ml low-fat whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons nutmeg
- 3 tablespoons fresh parsley, chopped
- 1Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
- 2Add the leeks and potatoes. Season with salt, pepper and nutmeg.
- 3Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
- 4Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
- 5Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
- 6Add the cream to the drained potatoes and leeks and stir.
- 7Lay the pre-boiled sausages on top.
- 8Cover and simmer for a further 3-4 minutes.
- 9Sprinkle with chopped parsley and serve.
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Nutritional Facts for Authentic Papet Vaudois
Serving Size: 1 (608 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 788.2
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 9.9 g
- Cholesterol 56.3 mg
- Sodium 977.8 mg
- Total Carbohydrate 112.9 g
- Dietary Fiber 14.6 g
- Sugars 9.8 g
- Protein 22.1 g
The following items or measurements are not included:
low-fat whipping cream