Papet Vaudois

Not Cheese Fondue, not Raclette, not even Züri Gschnätzlets make the grade. According to Sam, tourists to Switzerland should eat Papet Vaudois which, along with the Berner Platte, make up the finest of Swiss dishes.

It's simple to make—a base of leeks and potatoes topped with sausages then simmered. The sausage juices drip down onto the potatoes and leeks making them tender, meaty, and flavourful.  

Traditionally this dish is prepared with sausages from the canton Vaud, either the pure pork variety, Saucisson Vaudois, or mixed with cabbage, as in the Saucisse aux Choux Vaudois, pictured here.