Papet Vaudois (Vaud Braised Leek & Potato Cream Mash with Seared Artisan Sausage) – Authentic Switzerland Recipe
Lausanne and canton Vaud’s beloved green-and-white comfort dish of sweet braised leeks and potatoes.
- Country of Origin
- 🇨🇭 Switzerland (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Slow-braised sweet leeks and waxy potatoes mashed lightly, Seared cabbage/fennel sausage, White wine jus, Dry white wine, Nutmeg
Ingredients for Papet Vaudois (Vaud Braised Leek & Potato Cream Mash with Seared Artisan Sausage) (4 Servings)
- 1.25 lbs (or 2.5 cups) slow-braised sweet leeks and waxy potatoes mashed lightly, prepped into bite-sized pieces
- 1.5 cups seared cabbage/fennel sausage, washed and trimmed
- 1 cup white wine jus
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Switzerland seasoning (nutmeg, bay leaf, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown slow-braised sweet leeks and waxy potatoes mashed lightly for 5 minutes.
- Add minced onion, garlic, dry white wine, and nutmeg, bay leaf, butter, stirring for 2 minutes until deeply aromatic.
- Add seared cabbage/fennel sausage and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in white wine jus right before serving warm.