Potatoes à la Boulangère

In the last century, kitchens were generally less well equipped than today, and most people, especially countryfolk, did not have ovens. In any case, working in the fields left little time to prepare a hot evening meal, so women would prepare a dish in the morning and leave it at the local bakery to cook and keep warm—hence the name for this meal, which translates in English as ‘Baker’s potatoes’.