La recette du papet vaudois

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the leeks lengthwise without cutting all the way through, then slice into 2 cm pieces.

Wash the leeks thoroughly to remove dirt.

Peel and dice the potatoes into small cubes.

Melt the butter and lard in a large pot over low heat until bubbling.

Add the leeks and cook for 30 minutes, stirring occasionally to ensure even cooking.

After 30 minutes, add the diced potatoes and pour in the white wine, seasoning with salt and black pepper.

Cover and cook for another hour, stirring occasionally.

After an hour, mash the potatoes with a fork to absorb the cooking juices.

Prepare the smoked sausages by piercing them with toothpicks to allow juices to escape during cooking.

Place the sausage on top of the mixture and cover, cooking for an additional 30 minutes.

After 30 minutes, remove the sausage and mix cornstarch diluted in white wine into the pot to thicken the sauce.

Serve the dish without cream, as the traditional recipe does not include it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens