Papet Vaudois with Leeks and Potatoes

Ingredients

• 4 large leeks, white and light green parts only, sliced (about 500g) 4 large leeks, white and light green parts only, sliced (about 500g)
• 4 medium potatoes, peeled and diced (about 600g) 4 medium potatoes, peeled and diced (about 600g)
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté until they become soft and translucent.
2. 2.
   Add the diced potatoes to the pot and stir well to combine with the leeks.
3. 3.
   Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are tender.
4. 4.
   In a separate saucepan, heat the heavy cream over low heat. Once warm, add the cream to the pot with the leeks and potatoes.
5. 5.
   Season with ground nutmeg, salt, and pepper. Stir gently to combine all the ingredients.
6. 6.
   Simmer the mixture for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice only the white and light green parts for this recipe.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best texture in this dish. Cut them into evenly sized pieces to ensure even cooking.

Tips & Tricks

• For a twist, you can add some grated Gruyère cheese on top of the dish before serving. It will melt and create a delicious cheesy crust.
• Serve Papet Vaudois with a side of crusty bread to soak up the creamy sauce.
• Leftovers can be reheated gently on the stovetop with a splash of cream to maintain the creamy consistency.

Serving advice

Papet Vaudois is best served hot, straight from the pot. Garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Presentation advice

Serve Papet Vaudois in individual bowls or on plates, allowing the creamy sauce to envelop the leeks and potatoes. The dish can be presented as a standalone meal or as a side dish alongside roasted meats or grilled sausages.