Baeckeoffe (English: "baker’s oven")[2] is a casserole dish[3][4] that is typical in the French region of Alsace, situated on the border with Germany.

Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.

Traditionally, the women would prepare this dish on Saturday evening and leave it with the baker to cook in his gradually cooling oven on Sunday while they attended the lengthy Lutheran church services once typical of the culture.

The baker would take a "rope" of dough and line the rim of a large, heavy ceramic casserole, then place the lid upon it for an extremely tight seal.

Another version of the story of the origin of this dish is that women in Alsace would do laundry on Mondays and thus not have time to cook.