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Meat, European

Papet vaudois with cheese and sausage (Swiss leek and potato mash with smoked sausage)

Papet vaudois is a simmered dish from the canton of Vaud made of leeks and potatoes mashed with cream, served with a smoked pork sausage. For 4 people, it takes 1 hour and is rated easy, at about €3.20 per person. The key is cooking the vegetables slowly until they're almost falling apart.

Tonight it's a cozy Swiss classic, papet vaudois, melting leeks and potatoes with a hearty sausage on top.

Papet vaudois with cheese and sausage (Swiss leek and potato mash with smoked sausage)
Total time
1 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Papet vaudois is really about texture, a rustic mash where leeks and potatoes melt together under your fork. The cream smooths everything out, the nutmeg adds a quiet warmth, and the smoked sausage brings the salty, smoky edge that ties it all together. Nothing fancy here, just winter vegetables simmered until tender.

This is the kind of dish to make on an unhurried Sunday, while the kitchen slowly fills with a comforting smell. Kids usually love the soft, mashed texture, and the sausage is easy to cut into small pieces for them. Mon Chou suggests it as a meal that warms you up without complicating your evening.

The ingredients

4 people

Butcher

  • Smoked pork sausages 4

Fruits and vegetables

  • Leeks 1 kg
  • Potatoes 600 g
  • Onion 1

Dairy

  • Butter 40 g
  • Heavy cream 10 cl

Pantry

  • White wine 10 cl
  • Vegetable brothoften in the pantry 20 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Thinly slice the leeks and onion, then soften them in the butter without browning. 10 min

    Use the white part and the tender green, it makes the papet even better.

  2. Deglaze with the white wine, add the diced potatoes and the broth, cover and let simmer. 30 min

    The potatoes should be almost falling apart.

  3. Roughly mash with a fork, then stir in the cream, nutmeg, salt and pepper. 5 min

    Keep a few chunks, that's what gives it character.

  4. Cook the sausages in barely simmering water, without piercing them. 20 min

    Keep the water just below a simmer, or the skin will burst.

  5. Plate the papet with one sausage per person.

    A touch of mustard pairs really well with the sausage.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook at the same pace.
  • Let everything simmer covered over low heat, a hard boil would dry out the vegetables instead of softening them.
  • Taste before adding salt, the broth and the sausage already bring plenty.

The variations

  • Swap the smoked sausage for a Morteau sausage or a simple pork sausage if you can't find it.
  • For a vegetarian version, skip the sausage and stir in a bit of grated Gruyère instead.
  • For kids, mash part of the papet until smooth and slice the sausage into rounds.

What to serve it with

  • A mild mustard on the side
  • Crusty country bread
  • A simple green salad

Storage

The papet keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the sausage, for up to 2 months. Reheat gently in a saucepan, adding a splash of broth if needed.

Questions about this dish

Can you make papet vaudois ahead of time?

Yes, you can make it the day before and reheat it gently in a saucepan. The flavor actually deepens a bit after resting.

Should you prick the sausage before cooking it?

No, don't. Pricking the sausage lets the juices escape and dries out the meat as it cooks.

Can you replace the heavy cream?

You can use light cooking cream instead, the papet will just be a little less rich. Avoid low fat cream, it won't bind as well.

Does papet vaudois freeze well?

Yes, but without the sausage, which loses its texture once thawed. Freeze the papet on its own for up to 2 months and cook a fresh sausage when serving.

How long does it take to make a papet vaudois, a creamy leek and potato mash from Switzerland, with a smoked pork sausage?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a papet vaudois, a creamy leek and potato mash from Switzerland, with a smoked pork sausage?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a papet vaudois, a creamy leek and potato mash from Switzerland, with a smoked pork sausage cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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