Baeckeoffe

Another dish that was ‘traditionally’ cooked in a baker’s oven. This folksy provenance belongs to the same orthodoxy as every French chef having the obligatory stove-slave grandmother who made exquisite yet authentically downhome dishes from the pike and pigeon that grandfather hunter-gathered morning to dusk when he wasn’t dispensing cracker-barrel wisdom and mainlining calvados.

It is important to use potatoes that won’t fall apart and turn the thing to mush.