Prep 25 mins
Cook 40 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.
- 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
- Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
- Add the leeks and potatoes. Season with salt, pepper and nutmeg.
- Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
- Meanwhile, 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.
- Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
- Add the cream to the drained potatoes and leeks and stir.
- Lay the pre-boiled sausages on top.
- Cover and simmer for a further 3-4 minutes.
- Sprinkle with chopped parsley and serve.