This spacious rectangular baking dish and serving bowl made from Polish Pottery from Bolesławiec by Ceramika Artystyczna is a versatile piece for the kitchen, dining table, family celebrations and professional gastronomy.

The external dimensions are approx. 30 × 26 cm, the height approx. 4,5 cm, the weight approx. 1.6 kg, and the water capacity when filled to the brim is approx. 2.55 l / 2550 ml.

The base area underneath measures approx. 27.5 × 22 cm, providing a generous usable surface, especially for layered dishes and larger family portions.

The dish is ideal for lasagna, cannelloni, casseroles, gratins, roasts, fish, vegetables, potato dishes, bread, focaccia, savoury bakes and sweet desserts.

The decoration visible in the photos, with its deep blue border, white hearts and delicate green ornaments, also makes the dish an attractive decorative feature. The finished meal can be served directly in the beautiful Polish Pottery and becomes part of the table setting.

Ideal for Lasagna and Cannelloni

The large rectangular base is particularly suitable for creating even layers.

Lasagna sheets, Bolognese sauce, béchamel, vegetables and cheese can be arranged neatly layer by layer.

In addition to classic Lasagne Bolognese, you can prepare

Vegetable lasagna

Spinach and ricotta lasagna

Salmon and spinach lasagna

Mushroom lasagna

Pumpkin lasagna

Zucchini lasagna

Aubergine lasagna

Chicken lasagna

Tomato and mozzarella lasagna

Sweet potato lasagna

Cannelloni can also be arranged neatly side by side, covered with tomato sauce, béchamel or a creamy vegetable sauce and topped with cheese.

The generous size is particularly suitable for family meals or evenings with guests.

For Casseroles and Gratins

With a capacity of approx. 2.55 litres, the dish offers plenty of possibilities for hearty oven dishes.

For example

Potato gratin

Broccoli and potato bake

Cauliflower gratin

Pasta bake

Baked gnocchi

Potato and minced meat casserole

Zucchini and tomato bake

Aubergine casserole

Sweet potato gratin

Pumpkin bake

Leek and potato casserole

Brussels sprout gratin

Spinach and feta bake

Mac and Cheese

Mediterranean vegetable bake

The rectangular shape allows ingredients to be distributed evenly and makes the finished meal easy to divide into attractive portions.

For Roasts and Meat Dishes

The generous base area is also ideal for a variety of meat dishes.

A roast can be cooked together with potatoes, carrots, onions and herbs, allowing the main course and side dish to be prepared in the same baking dish.

Other possibilities include

Meatloaf

Stuffed meatloaf

Pork tenderloin with mushrooms

Chicken with potatoes and rosemary

Chicken breast with tomatoes and mozzarella

Turkey with peppers and zucchini

Meatballs in tomato sauce

Mediterranean meat with tomatoes, garlic and olives

Braised meat with root vegetables

The approx. 6 cm high sides are particularly practical for dishes with sauce, vegetables and herbs.

For Fish and Seafood

The large base is also very suitable for fish.

Several fish fillets can be arranged side by side on a bed of vegetables, potatoes or herbs.

For example

Salmon with potatoes and fennel

Salmon on spinach

Cod with tomatoes and herbs

Fish fillet with zucchini and peppers

Mediterranean fish with tomatoes and olives

Prawns with garlic, tomatoes and herbs

Fish with lemon, dill and potatoes

Several smaller portions of fish can also be arranged neatly next to each other.

For Bread and Savoury Baking

The dish can also be used for different types of bread and savoury baked dishes.

For example

Focaccia with rosemary and sea salt

Tomato focaccia

Onion bread

Herb bread

Mediterranean olive bread

Savoury bread bake

Savoury bread pudding

Baked farmhouse bread

Bread rolls baked together in one dish

Bread from the previous day can also be transformed into a delicious savoury bake with eggs, milk, cheese, onions and herbs.

For Vegetables and Vegetarian Dishes

The dish offers plenty of space for colourful vegetable meals.

You can combine

Potatoes

Sweet potatoes

Carrots

Zucchini

Aubergines

Peppers

Tomatoes

Broccoli

Cauliflower

Fennel

Pumpkin

Leeks

Mushrooms

Onions

With olive oil, garlic, rosemary and thyme, they become a simple Mediterranean vegetable dish.

With cream, sauce and cheese, they become a rich vegetable gratin.

With feta, olives and tomatoes, you can create a colourful Mediterranean variation.

The dish is therefore suitable both for vegetarian main courses and for large vegetable side dishes.

For Families and Guests

With a capacity of approx. 2.55 litres, the dish provides plenty of space for larger shared meals.

It is particularly suitable for family lunches, weekends, birthdays, holidays or a relaxed evening with friends.

Many dishes can be prepared in advance.

A lasagna or potato gratin, for example, can be completely assembled beforehand and finished later.

This leaves more time for family and guests.

Straight from the Oven to the Table

One of the great strengths of Polish Pottery from Bolesławiec is its decorative appearance.

The finished dish does not need to be transferred into a plain serving bowl.

At a family meal, the lasagna can be placed in the centre of the table.

For Sunday lunch, the dish can hold a roast with potatoes and vegetables.

For a Mediterranean evening, it can contain fish, roasted vegetables or antipasti.

At brunch, it can be filled with bread, rolls or savoury baked goods.

The dish therefore combines practical use with attractive table culture.

For Barbecues and Garden Parties

Even outside the oven, the large rectangular dish is very useful.

It can be used for

Potato salad

Pasta salad

Tomato and mozzarella salad

Grilled vegetables

Antipasti

Bread and baguette

Corn

Baked potatoes

Olives

Feta

Finger food

Fruit

The rectangular shape allows it to be positioned efficiently on a large table or buffet.

For Antipasti and Mediterranean Buffets

The dish can be transformed into a large shared antipasti platter.

Different sections can be arranged with grilled peppers, zucchini, aubergine, artichokes, olives, feta, mozzarella, sun dried tomatoes, stuffed vine leaves and marinated mushrooms.

Serve with baguette, ciabatta or flatbread.

This turns the baking dish into a decorative centrepiece for a Mediterranean evening.

For Breakfast and Brunch

Lined with a beautiful cloth napkin, the dish can also be used as a large bread basket.

It can hold

Bread rolls

Croissants

Baguette

Bread

Pretzels

Toast

Sweet pastries

Small pieces of cake

On breakfast buffets in hotels, guesthouses or cafés, Polish Pottery from Bolesławiec creates a particularly attractive presentation.

For Restaurants and Professional Gastronomy

This size is also highly practical in professional food service.

Restaurants can use the dish for lasagna, cannelloni, gratins, potatoes, meat, fish and vegetables.

Hotels and guesthouses can use it for breakfast, brunch and buffets.

Cafés can present cakes, brownies, pastries or desserts in it.

Catering companies can combine several Polish Pottery dishes side by side to create a decorative and individual buffet.

For Buffet and Catering

The dish is suitable for both hot and cold foods.

For example

Potato gratin

Lasagna

Vegetables

Antipasti

Salads

Finger food

Bread

Pastries

Fruit

Brownies

Desserts

Different Polish Pottery patterns can be combined to create a colourful and distinctive buffet.

Also for Cakes and Desserts

The large dish offers plenty of possibilities for sweet dishes as well.

For example

Apple crumble

Berry crumble

Cherry bake

Brownies

Chocolate cake

Bread pudding

Baked rice pudding

Sweet quark casserole

Clafoutis

Baked apples

Fruit gratin

Tiramisu

Desserts served directly from a large shared dish create a warm and relaxed atmosphere at the family table.

Special Recipes for the Approx. 2.55 l Baking Dish

Family Lasagne Bolognese

Ingredients

Approx. 9 to 12 lasagna sheets

500 g minced beef

1 large onion

1 carrot

2 cloves of garlic

700 ml passata or chopped tomatoes

Approx. 400 ml béchamel sauce

150 to 180 g grated cheese

Oregano

Basil

Salt

Pepper

Finely chop the onion, carrot and garlic and fry them together with the minced beef.

Add the tomatoes, season and allow the sauce to reduce slightly.

Then layer Bolognese sauce, lasagna sheets and béchamel alternately in the dish.

Finish with béchamel and cheese and bake until golden brown.

The large rectangular area is particularly suitable for even lasagna layers.

Rosemary and Garlic Roast with Potatoes and Carrots

Ingredients

Approx. 800 g to 1 kg roasting meat

700 g small potatoes

400 g carrots

2 onions

3 cloves of garlic

250 ml stock

Rosemary

Thyme

Salt

Pepper

A little oil

Season the meat and place it in the centre of the dish.

Arrange the potatoes, carrots, onions and garlic around it.

Add the stock and season with rosemary and thyme.

Cook everything together until the meat reaches the desired level of doneness and the vegetables are tender.

The roasting juices combine with the vegetables and herbs to create an aromatic sauce.

Potato Gratin with Parmesan

Ingredients

Approx. 1.2 kg potatoes

400 ml cream

100 ml milk

100 g Parmesan

1 to 2 cloves of garlic

Nutmeg

Thyme

Salt

Pepper

Slice the potatoes thinly and arrange them evenly in the dish.

Season the cream and milk with garlic, nutmeg, salt and pepper.

Pour over the potatoes.

Sprinkle with Parmesan and a little thyme and gratinate until golden brown.

Mediterranean Salmon with Potatoes, Fennel and Lemon

Ingredients

600 to 700 g salmon fillet

600 g potatoes

1 fennel bulb

250 g cherry tomatoes

1 organic lemon

150 ml cream or a light sauce

Dill

Salt

Pepper

Slice the potatoes thinly and arrange them together with the fennel in the dish.

Add a little sauce and pre cook briefly.

Then place the salmon, cherry tomatoes and lemon slices on top.

Season with dill, salt and pepper and finish cooking.

A lovely dish for family, guests or a special evening.

Mediterranean Focaccia with Rosemary and Cherry Tomatoes

Ingredients

500 g wheat flour

1 packet dry yeast

Approx. 320 ml lukewarm water

3 tbsp olive oil

1 tsp salt

200 g cherry tomatoes

Rosemary

Coarse sea salt

Optional olives

Make a soft yeast dough from the flour, yeast, water, olive oil and salt.

Allow the dough to rise and then spread it in the baking dish.

Press small dimples into the dough with your fingers.

Arrange cherry tomatoes, rosemary and optional olives on top.

Drizzle with a little olive oil and sprinkle with coarse sea salt.

Bake until golden brown.

The focaccia can be served directly in the decorative Polish Pottery dish and shared at the table.

Gnocchi Bake with Spinach, Tomatoes and Mozzarella

Ingredients

800 g gnocchi

300 g leaf spinach

300 g cherry tomatoes

250 g mozzarella

200 ml cream

2 cloves of garlic

Basil

Salt

Pepper

Arrange the gnocchi, spinach and halved cherry tomatoes in the dish.

Season the cream with garlic, salt and pepper and pour over.

Add the mozzarella and gratinate.

Finish with fresh basil before serving.

Mediterranean Roasted Vegetables with Feta and Honey

Ingredients

1 aubergine

2 zucchini

2 peppers

300 g cherry tomatoes

2 red onions

200 g feta

3 tbsp olive oil

1 to 2 tsp honey

Rosemary

Thyme

Salt

Pepper

Cut the vegetables into larger pieces and distribute generously in the dish.

Add olive oil, honey, herbs, salt and pepper and mix.

Add the feta on top and cook everything together.

Suitable as a vegetarian main course or as a large barbecue side dish.

Savoury Bread Bake with Cheese and Herbs

Ingredients

Approx. 500 g bread from the previous day

4 eggs

400 ml milk

200 g grated cheese

1 large onion

Parsley

Chives

Nutmeg

Salt

Pepper

Cut the bread into pieces and distribute it in the dish.

Whisk the eggs and milk together and season with salt, pepper and nutmeg.

Add the onion, herbs and cheese.

Pour the mixture over the bread and allow it to soak briefly.

Then bake until golden brown.

A delicious way to transform bread from the previous day into a new savoury dish.

Apple and Berry Crumble for the Whole Family

Ingredients

700 g apples

300 g berries

160 g flour

100 g rolled oats

130 g butter

110 g brown sugar

Vanilla

Cinnamon

Cut the apples and distribute them together with the berries in the dish.

Make a crumble mixture from flour, oats, butter, sugar, vanilla and cinnamon.

Spread generously over the fruit and bake at approx. 180 °C until golden brown.

Serve warm with vanilla ice cream, vanilla sauce or whipped cream.

Bread Pudding with Apples, Vanilla and Cinnamon

Ingredients

Approx. 500 g bread, brioche or sweet yeast bread

3 to 4 apples

4 eggs

450 ml milk

80 g sugar

Vanilla

Cinnamon

Optional raisins or chopped almonds

Cut the bread and apples into pieces and arrange them alternately in the dish.

Mix the eggs, milk, sugar, vanilla and cinnamon and pour over.

Allow to soak briefly and then bake until golden brown.

Served warm, this bread pudding makes a wonderful dessert for family, friends or a larger shared meal.

From the Family Kitchen to Professional Gastronomy

At the weekend, a large family lasagna can be prepared in it.

For Sunday lunch, it can hold a roast with potatoes and carrots.

For a Mediterranean evening, it can be filled with salmon, vegetables or antipasti.

At a barbecue, it becomes a large salad or bread dish.

At breakfast, it can hold rolls and croissants.

In a restaurant, it can be used for gratins, side dishes, fish or meat.

In a hotel, it can become part of the breakfast buffet.

For catering, it can be combined with other Polish Pottery dishes to create a decorative buffet presentation.

For dessert, a warm apple crumble can be brought to the table.

This large rectangular baking dish made from Polish Pottery from Bolesławiec by Ceramika Artystyczna is therefore far more than a classic baking dish. It combines preparation, shared meals, serving, professional gastronomy and decorative table culture in one versatile ceramic piece.

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