Ratatouille hotpot

Ratatouille hotpot

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(19 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Serves 4 - 6
A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal512
  • fat32g
  • saturates18g
  • carbs41g
  • sugars16g
  • fibre8g
  • protein15g
  • salt0.5g
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  • 1 tbsp oil
  • 2 red onion, chopped into 2cm dice
  • 2 garlic clove, crushed
  • 2 red pepper, cut into 2cm dice
  • 3 courgette, cut into 2cm dice



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 aubergine, cut into 2cm dice



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomato
  • 3 potato, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼ nutmeg, grated
  • 150ml double cream
  • small bunch basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 85g Gruyère (or vegetarian alternative), grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • salad, to serve (optional)


  1. Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.

  2. Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.

  3. Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.

  4. Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

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Comments, questions and tips

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Comments (23)

abbeyhill's picture

Fantastic dish absolutely delicious. Even the meat eaters scraped their plates. Used cheddar for the topping as that was available otherwise followed the recipe to the letter
A definite make again dish

lingham's picture

Delicious! I'm just eating a massive bowl of this now, it would probably go well with sausages but actually it's excellent by itself too. I love the creamy topping yet it's packed full of veggies. I swapped the Gruyere for Parmesan but half the quantity and it was perfect.
Will definitely make it again.

bacon-n-egg's picture

Simply stunning - delicious with roasted sausages. Great for using up courgettes and works well when served warm.

MichaeltheGreat's picture

Tasty dish - found the potato topping lost a bit of the cream in the baking process (which mixed with the ratatouille). Would make again, but experiment further.

snubs123's picture

Absolutely love this recipe. You can adjust the quantities slightly depending on what you have in the fridge but the cheese and potato topping lifts this from a good ratatouille to a delicious complete meal.

Melissa75's picture

Really loved this, lots tastier than I was expecting, great to get all that veg in the kids, will defiantly do again x

snubs123's picture

Delicious! Will probably reduce the water a little next time though as it was a little watery but the potato and cheese topping makes this dish something special.

clamlett's picture

I love this recipe. I cheat a bit and fry the veg for about 8 mins then add passata and leave it to cook only as long as it takes to prepare the potatoes. I cook it in the oven for about 25 mins and it's always amazing.

cazandjay's picture

Very very nice, served this with extra sprouts on the side, hubby loved it too.

KittyStir's picture

Very tasty. As I have an AGA I had to leave out the additional liquid and I only used the tomatoes from the tin and not their juice. Delicious.

stokesd1's picture

Made last night for a party, and it went down like a treat!

dix's picture

Delicious!! I added a can of butter beans for a main veggie course. Went down really well.

jmilne's picture

Loved this! Just returned from South of France where ratatouille is served with many dishes. This was a lovely take on basic ratatouille. The potato topping made it a more substantial side dish & one I will definitely make again.

chloehodges44's picture

Delicious although slightly watery..

last edited: 16:15, 21st Jun, 2013
knlashbrooke's picture

Delicious, will definitely make it again. I changed the double cream to AlproSoya single cream to make it healthier and lower in saturated fat - couldn't taste the difference. Whole family loved it, including 2 year old son and 1 yr old daughter.

cheekygemma's picture

Absolutely beautiful, I'd eat it every day if I could!! Shame the fella is such a meat lover <3

chippy45's picture

Lovely dish I have a number of times and its always a pleaser

thecherub's picture

Ooops. I said cheesy mash. Of course it isnt mash it is more like dauphinaise potatoes on top. It was lovely!

thecherub's picture

This was FAB! Loved that it was healthy (had loads of veg) and tasted so comforting like a good pie should do. The cheesy mash made all the difference. Will definitely be making this again.

tiller_girl's picture

Delicious! I wanted a really good ratatouille and this was it. We'll have it for dinner again soon.


Questions (2)

zachary82's picture

Do you leave the potatoes unpeeled?

goodfoodteam's picture

Hi there, thanks for your question. Yes, you can leave the potatoes unpeeled - just give them a quick wash and dry first.

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