Ratatouille hotpot

Ratatouille hotpot

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(22 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 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
    Courgette

    Courgette

    corr-zjet

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

  • 1 aubergine, cut into 2cm dice
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Potato

    Potato

    po-tate-oh

    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
    Basil

    Basil

    ba-zil

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

  • 85g Gruyère (or vegetarian alternative), grated
    Gruyère

    Gruyère

    groo-ee-yeah

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

  • salad, to serve (optional)

Method

  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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krzywa
21st Oct, 2016
5.05
This has been a regular recipe in my household for years now. Great as weekday comfort food, or as a side dish to impress dinner guests. Love it.
abbeyhill
7th Jun, 2016
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
23rd Jan, 2016
5.05
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
23rd Jun, 2015
5.05
Simply stunning - delicious with roasted sausages. Great for using up courgettes and works well when served warm.
MichaeltheGreat
31st Jan, 2015
3.8
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
16th Nov, 2014
5.05
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
23rd Sep, 2014
5.05
Really loved this, lots tastier than I was expecting, great to get all that veg in the kids, will defiantly do again x
snubs123
20th Aug, 2014
5.05
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
18th Mar, 2014
5.05
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
18th Feb, 2014
Very very nice, served this with extra sprouts on the side, hubby loved it too.

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zachary82
20th Feb, 2014
Do you leave the potatoes unpeeled?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
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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