🇨🇭 Swiss Cuisine

Papet Vaudois

Vaudois Leek and Potato Stew

Prep Time 20 min
Servings 4
Difficulty Easy
Calories 420 kcal

A velvety slow-cooked stew of leeks melting into potatoes, the beloved comfort dish of the canton of Vaud, traditionally served with sausage.

Ingredients

Instructions

  1. 1 Melt butter in a heavy pot. Add leeks and cook gently for 10 min until softened.
  2. 2 Add potatoes and broth. Bring to a simmer.
  3. 3 Add white wine and season with salt, pepper, and nutmeg.
  4. 4 Cover and cook on low heat for 45-60 min, stirring occasionally, until leeks are melting and potatoes are very tender.
  5. 5 Meanwhile, grill or pan-fry the beef sausages until browned.
  6. 6 Stir cream into the leek mixture. Mash slightly for a chunky-smooth texture.
  7. 7 Serve the papet in deep plates with sausages on top.

Did You Know?

Papet Vaudois is so central to Vaudois identity that it is served at virtually every communal celebration and village festival in the canton.