In Polish cuisine, oven-baked dishes play a central role – hearty, rich, and full of flavor.
With casserole & baking dishes made of Polish pottery, meals cook evenly and look beautiful on the table.

• Polish potato & vegetable gratin – creamy, golden, and layered with fresh vegetables

• Zapiekanka – Poland’s most iconic street food: baguette with mushrooms, cheese & sauce

• Stuffed cabbage rolls (Gołąbki) – a festive Polish classic, slow-baked to perfection

Each baking dish in Polish pottery is hand-painted, combining functionality with authentic Polish craftsmanship.

 Recipes (serves 4, organic ingredients)

1. Polish Potato-Vegetable Gratin (Zapiekanka ziemniaczana)

Ingredients:

• 800 g organic potatoes

• 2 organic onions

• 200 g organic carrots

• 200 g organic celery root

• 200 g organic cheese (e.g. gouda or Polish cheese)

• 200 ml organic cream

• 2 organic eggs

• Salt, pepper, nutmeg

Preparation:

1. Boil potatoes, slice them thinly.

2. Dice vegetables, sauté lightly.

3. Whisk cream and eggs with spices.

4. Layer potatoes, vegetables, and cheese in a pottery baking dish.

5. Pour cream-egg mixture over and bake at 180 °C for about 40 min until golden.

 Drink pairing: Vodka Belvedere, Beer Żywiec Jasne

2. Zapiekanka (Polish Oven-Baked Baguette)

Ingredients:

• 2 organic baguettes

• 250 g organic mushrooms

• 1 organic onion

• 200 g organic cheese (edam or gouda)

• Organic butter for frying

• Salt, pepper

• Organic ketchup or garlic sauce

Preparation:

1. Fry mushrooms and onion in butter.

2. Halve baguettes, top with mixture.

3. Sprinkle with cheese and bake at 200 °C for 10–12 min.

4. Serve with ketchup or garlic sauce.

 Drink pairing: Vodka Żubrówka Biała, Beer Tyskie Klasyczne

3. Stuffed Cabbage Rolls (Gołąbki)

Ingredients:

• 8 large organic cabbage leaves

• 300 g organic ground beef

• 200 g organic ground pork

• 150 g organic rice

• 1 organic onion

• 1 organic egg

• 400 ml organic tomato passata

• 2 tbsp organic butter

• Salt, pepper, marjoram

Preparation:

1. Blanch cabbage leaves.

2. Pre-cook rice. Mix ground meat with rice, onion, egg, salt, pepper & marjoram.

3. Place filling onto each leaf, roll up tightly, folding in the sides.

4. Place in a pottery dish, pour tomato passata over, dot with butter.

5. Bake at 180 °C for about 60 min.

Drink pairing: Vodka Chopin Potato, Beer Okocim Mocne