How to cook - Papet Vaudois

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Clean and slice the leeks, removing any tough green parts.

Peel and dice the potatoes into small cubes.

Melt butter in a large pot over medium heat.

Add the leeks and sauté until softened, about 5-7 minutes.

Stir in the diced potatoes and cook for another 3-4 minutes.

Season with salt, black pepper, and fresh thyme.

Pour in the white wine and allow it to reduce for 2-3 minutes.

Add the vegetable broth and bay leaves, then bring to a simmer.

Cover and cook on low heat for about 30-40 minutes, until potatoes are tender.

Slice the smoked sausage and add it to the pot, cooking for an additional 10 minutes.

Stir in the cream and adjust seasoning if necessary.

Remove bay leaves and garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens