Le Papet Vaudois -- Swiss Leeks

1. 1

   Saute the onion butter.

2. 2

   Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes.

3. 3

   Add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes.

4. 4

   When the potatoes and leeks are tender, add the evaporated milk Add less than a pinch of nutmeg and salt/pepper to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.