Papet Vaudois

Step by stepInstructions

1. Melt the butter in a wide pot over medium heat. Add the leeks and cook until soft, about 8 minutes.
2. Add the potatoes, wine, broth, bay leaf, nutmeg, salt, and pepper. Bring to a simmer, cover, and cook gently 30–35 minutes until the potatoes are very soft.
3. Lay the sausages on top of the vegetables, cover, and simmer 20 minutes more until the sausages are cooked and the mixture is thick and creamy.
4. Mash the potatoes slightly into the leeks if you like, fish out the bay leaf, and scatter with parsley. Serve with crusty bread and mustard.