When I asked my grandpa what he would like me to make for Sunday Supper, he said he would like prime rib, potatoes boulangere, and haricots verts.  I didn’t know what potatoes boulangere was so I had to find a recipe online.  The dish’s name translates as potatoes from the baker.  These potatoes originated in France when people in rural areas did not have ovens.  When they wanted to make a Sunday roast, they would prepare a lamb roast surrounded with onions and potatoes, and they would give it to the baker in the morning to cook.  They would pick it up from the baker after they went to church. Over time, the potatoes and onions became popular as a side dish.  You slice the potatoes and onions paper thin and place them in alternating layers in a baking dish. It is really worth the effort.