👨‍🍳 作り方

1. 1

   In a large pot, combine the sliced leeks, diced potatoes, water, milk, and butter. Season generously with salt and pepper.

2. 2

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 1 to 1.5 hours, or until the leeks and potatoes are very tender and have broken down into a creamy consistency.

   💡 プロのコツ: Stir occasionally to prevent sticking.
3. 3

   If using, cook the Saucisse aux choux according to package directions, usually by simmering it in water.

4. 4

   Taste the Papet and adjust seasoning with salt and pepper as needed. The consistency should be thick and creamy, like a very dense purée.

   💡 プロのコツ: If the Papet is too thin, you can mash some of the potatoes against the side of the pot to thicken it further.
5. 5

   Serve the Papet Vaudois hot, traditionally accompanied by the Saucisse aux choux. It can also be served with other sausages or simply on its own.