peel and slice carrots, onions, garlic and leek. Dice meat and marinate
it with vegetables and spices in white wine for one day in the fridge.
The next day, peel and
slice potatoes. Place one layer of potatoes in a terrine
Cover with marinated
meat and vegetables, salt and pepper.
Cover with another
layer of potatoes and pour the marinade in the terrine.
Cover the terrine and
put in the oven at 180°C for between 3 and a half to 4 hours.
How to Serve :
Serve immediately with
Baeckeoffe is a dish from Alsace, France. In Alsatian
Baeckeoffe signifies "baker's oven." This dish is a slow-cooked recipe of sliced
potatoes, meat, vegetables and white wine.
The "baker's oven" is because women would do the preparation
on Sunday and drop it off at the baker to cook in his cooling oven. The
following day they'd pick up their casserole and a crusty loaf of bread for a
feast at home.
The casserole itself, with the same name : Baeckeoffe (it can
be spelled with one or two "f"s) is very decorative and goes straight on the