Entree: Switzerland – Alpine Switzerland – Papet Vaudois (Creamy leek-and-potato stew traditionally served with smoked pork sausage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) leeks, white and light green parts only, thinly sliced
- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled and cut into 1/2 in (1 cm) cubes
- 3 tbsp (42 g) unsalted butter
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 1/2 tsp (9 g) coarse salt, more to taste
- 1/2 tsp (1 g) freshly ground white or black pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 2 smoked pork sausages, approx. 8 oz (225 g) each (traditional saucisson or other smoked alpine sausage)
- 1 tbsp (14 g) butter for finishing (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare leeks: trim roots and tough dark green tops, split lengthwise, rinse thoroughly to remove grit, then slice thin. Peel and cube potatoes.
2. In a large heavy pot, melt 3 tbsp butter over medium heat. Add sliced leeks and a pinch of salt and sweat gently, stirring, until very soft and translucent but not browned, about 12–15 minutes.
3. Add cubed potatoes and stock, bring to a simmer, cover and cook until potatoes are very tender, about 20–25 minutes.
4. While the vegetables cook, poach or gently simmer the smoked sausages in lightly simmering water for 15–20 minutes until heated through; optionally brown briefly in a skillet or under a broiler for color, then keep warm.
5. When potatoes are soft, remove lid and mash the potato–leek mixture in the pot to a coarse, creamy consistency (use a potato masher or immersion blender for a smoother texture). Stir in heavy cream and milk, adjust seasoning with salt, pepper, and nutmeg, and simmer few minutes to meld flavors. If desired, stir in 1 tbsp butter for extra silkiness.
6. Slice or halve the smoked sausages and serve atop generous portions of papet. Sprinkle with chopped parsley and an extra grind of pepper. Serve hot.