Learn how to make this easy yet traditional and comforting fine Swiss dish Papet Vaudois at your very own kitchen.
Papet Vaudois is a very popular dish from the Vaud canton in Switzerland. This is another one of a super easy dish to make and a one-pot too. The creamy leeks and potatoes are served with the Vaud smoked pork (and beef) sausage. This is actually also a highly-recommended winter dish from A Taste Of Switzerland cookbook by Sue Style. If you can’t find the Vaud sausage, you can substitute with any large, smoked boiling sausage (uncooked).
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 500 g leeks - about 1 lb 2 oz
- 1 large onion - chopped
- 1 Tbsp cooking oil
- 6 Tbsp white wine
- 6 Tbsp chicken stock
- 2 large potatoes
- 1 Vaud sausage - saucisson vaudois- about 300 g/10 oz
- 3-4 Tbsp heavy cream
- Salt and Pepper to taste
- Trim, wash and slice the leeks, then soften them with the onion in the oil. Season lightly. Add the wine and stock and simmer for about 10 minutes
- Peel and dice the potatoes, add them and simmer for about 10 minutes more or until barely cooked
- Prick the sausage with a fork and sit it on top of the vegetables. Cover and simmer for about 20 minutes
- Lift out the sausage. Stir the cream into the vegetables. Slice the sausage and replace