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Baeckeoffe (Meat and Potatoes Casserole)

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“Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.”

Ingredients Nutrition


  1. Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
  2. Preheat oven to 375°F.
  3. Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
  4. Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
  5. Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

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