Baeckeoffe
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Baeckeoffe is a typical dish from Alsace that is a slow-cooked mix of sliced potatoes and other items. It was generally prepared by the house wife, often the night before, and taken to the baker, who would then cook it while the ovens were still hot from the morning's baking. The baker would take a thin "rope" of dough and line the bottom rim of the large, heavy caserole and then place the lid upon it for an extremely tight seal. This bread keeps the moisture in the container. Part of the ritual is breaking the crust formed by the "rope" of dough. It is an example of a peasant dish that has been raised to art form.
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