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“I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.”
1hr 5mins

Ingredients Nutrition


  1. Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
  2. Add the leeks and potatoes. Season with salt, pepper and nutmeg.
  3. Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
  4. Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
  5. Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
  6. Add the cream to the drained potatoes and leeks and stir.
  7. Lay the pre-boiled sausages on top.
  8. Cover and simmer for a further 3-4 minutes.
  9. Sprinkle with chopped parsley and serve.

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