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Ratatouille hotpot

Vegetarian ratatouille hotpot with cheesy potato topping in a white dish

Ratatouille hotpot

Name: Ratatouille hotpot
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Cuisine: French
Ingredients: 1 tbsp oil; 2 red onions chopped into 2cm dice; 2 garlic cloves crushed; 2 red peppers cut into 2cm dice; 3 courgettes cut into 2cm dice; 1 aubergine cut into 2cm dice; 400g can chopped tomato; 3 potatoes thinly sliced; ¼ nutmeg grated; 150ml double cream; small bunch basil chopped; 85g gruyère (or vegetarian alternative), grated; salad to serve (optional)

Good Food team

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.8 out of 5.59 ratingsRate

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

Vegetarian

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Alternatives

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Goat's cheese & watercress quiche

A star rating of 4.7 out of 5.42 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
2 red onions

chopped into 2cm dice
2 garlic cloves

crushed
2 red peppers

cut into 2cm dice
3 courgettes

cut into 2cm dice
1 aubergine

cut into 2cm dice
400g can chopped tomato
3 potatoes

thinly sliced
¼ nutmeg

grated
150ml double cream
small bunch basil

chopped
85g gruyère

(or vegetarian alternative), grated
salad

to serve (optional)

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Nutrition: per serving

kcal512
fat32g
saturates18g
carbs41g
sugars16g
fibre8g
protein15g
salt0.5g

low

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.

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Recipe from Good Food magazine, May 2012

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A star rating of 4.8 out of 5.59 ratings

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