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Ratatouille hotpot

Ratatouille hotpot

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal512
fat32g
saturates18g
carbs41g
sugars16g
fibre8g
protein15g
low insalt0.5g
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A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, May 2012

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A star rating of 4.8 out of 5.55 ratings
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