Traditional Vaud Papet with Leeks, Potatoes and Saucisson Vaudois

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for about 5 minutes until they become soft and fragrant.

Ingredients quick view

2 large leeks, cleaned and chopped

4 medium potatoes, peeled and diced

1 Saucisson Vaudois (Swiss sausage)

1 cup dry white wine

1 cup vegetable or light chicken stock

2 tablespoons butter

Salt, to taste

Pepper, to taste

Make sure to clean the leeks thoroughly to remove any grit from the layers.

Feel free to adjust the amount of sausage according to preference for a meatier dish.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.