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.

Ingredients

4 serv.

large potatoes, peeled and cut into cubes↗6
leeks, including green parts, cut into two inch long strips↗3
vaud sausages (smoked pork, beef or veal sausages)4
butter↗30 g
medium onion, minced↗1
dry white wine↗300 ml
beef stock↗300 ml
low-fat whipping cream↗200 ml
salt↗1⁄2 teaspoon
pepper↗1⁄2 teaspoon
nutmeg↗2 tablespoons
fresh parsley, chopped↗3 tablespoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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