Ovenproof dish, 4500 ml 32 x 27 x 8 cm

The Polish Pottery casserole dish with generous dimensions of 32 x 27 x 8 cm and a volume of approximately 4.5 liters is the perfect choice for larger gratins, lasagnas, or other baked dishes. Thanks to its practical size, it is ideal for family meals or gatherings that require larger portions. The substantial depth makes it suitable for a wide variety of dishes – from savory casseroles to sweet creations.

This Boleslawiec Ceramics dish is not only perfect for classic potato gratin or lasagna but also great for hearty stews, large roasts, or baked vegetable and fish dishes. With its optimal volume, you can layer multiple ingredients, which results in particularly juicy and flavorful dishes.

Benefits of the 32 x 27 x 8 cm Casserole Dish:

Versatile Use: Ideal for casseroles, lasagna, stews, roasts, and more.
Large Volume: With approximately 4.5 liters, this dish is perfect for large portions, making it ideal for family meals or hosting guests.
Even Heat Distribution: The even heat distribution of the dish ensures that your food cooks evenly and stays warm.
Easy to Clean: This casserole dish is dishwasher safe, making cleanup a breeze.
Durable and Long-lasting: Made from high-quality materials, this dish is designed to withstand frequent use.

Experience how this spacious casserole dish can enhance your kitchen – whether for a hearty family meal or a festive dinner gathering.

Recipe: Stuffed Bell Peppers in a 32 x 27 x 8 cm Casserole Dish

Ingredients:

6 bell peppers (red, yellow, or green)
300 g ground meat (mixed or your choice)
1 onion, chopped
2 garlic cloves, minced
200 g rice (pre-cooked)
1 can diced tomatoes (400 g)
1 tsp paprika
1 tsp cumin
100 g grated cheese (e.g., Cheddar or Gouda)
Salt and pepper
1 tbsp olive oil

Instructions:

Prepare the peppers:
Cut the tops off the bell peppers and remove the seeds. Rinse them lightly with water and place them in the 32 x 27 x 8 cm casserole dish.
Prepare the filling:
Heat the olive oil in a pan, and sauté the chopped onion and garlic until softened. Add the ground meat and cook until browned. Stir in the pre-cooked rice, and season with paprika, cumin, salt, and pepper.
Add the tomatoes:
Pour in the diced tomatoes and stir well. Let the mixture simmer for 5-10 minutes to combine the flavors.
Stuff the peppers:
Fill the prepared bell peppers with the meat and rice mixture, pressing the filling down gently so it doesn’t fall out.
Bake:
Place the stuffed peppers in the casserole dish and sprinkle with grated cheese. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, or until the cheese is golden and the peppers are tender.
Serve:
Remove the stuffed peppers from the oven and let them cool for a few minutes. Slice them into portions and serve.

EINZIGARTIG

Our Showroom

Keep in Contact