Rachel Roddy shares her recipe for ratatouille and potato gratin, a twist on the classic Provencal stew that incorporates potatoes for ballast and a cheesy herb crumb topping. The dish is inspired by the abundant July produce, including aubergines, courgettes, tomatoes, and herbs.
Inspiration and Technique
Roddy's template for ratatouille draws from Jane Grigson's recipe in her Vegetable Book and Robert Carrier's version in Great Dishes of the World, plus advice from a French friend to cook the aubergine separately. This step enhances flavor and ensures the aubergine holds its shape, resulting in distinct chunks in the final stew.
The cooking process begins with a lively simmer (lid on) to kickstart cooking, followed by an uncovered simmer, then a final livelier simmer to eliminate wateriness. Roddy advises tasting the tomatoes raw to gauge sweetness or acidity, and adjusting at the end with a pinch of sugar or a jot of red-wine vinegar if necessary.
Etymology and Gratin Topping
Ratatouille, a Provencal word, is linked to "tatouiller" (to handle repeatedly or grope) and "ratouiller" (to stir in water or mix for a long time). Roddy notes that the stirring of the mud at the bottom of the water is a reminder to swirl the spoon deeply so vegetables don't clump and stick.
The addition of potatoes turns the dish into something else, hence the name ratatouille and potato gratin. The gratin topping consists of soft breadcrumbs, grated Parmesan, minced herbs (parsley, thyme, marjoram), and olive oil, grilled until crusty.
Serving Suggestions
If eating straight away, let the dish sit for about 10 minutes so the juices are reabsorbed. Serve with sausages, grilled cheese, slices of roast chicken, or a green salad. While the top loses some crustiness, the dish is equally good at room temperature.
Ratatouille and Potato Gratin Recipe
Serves 4
- 1 large aubergine, cut into 2cm chunks
- Olive oil, salt
- 1 large onion, peeled and sliced
- 1 garlic clove, peeled
- 2 courgettes, cut into chunks
- 1 red or yellow pepper, cut into chunks
- 1 all-purpose large potato, peeled and cut into chunks
- 3 big tomatoes, peeled, or 1 x 400g tin tomatoes
- Sugar and red-wine vinegar (optional)
For the topping:
- 100g soft breadcrumbs
- 2 tbsp grated Parmesan
- 2 tbsp minced herbs (parsley, thyme, marjoram)
Either deep-fry the aubergine chunks until golden, or spread on a baking tray, rub with oil and salt, and bake for 25 minutes until soft and golden, or use an air fryer. Set aside.
In a heavy-based pan, warm four to six tablespoons of olive oil and the onion and garlic. After about five minutes, add the courgettes, peppers, and a pinch of salt, and stir. Five minutes later, add the potato and tomato, cover and simmer for 20 minutes.
Check the amount of liquid and add a little water so that the vegetables are surrounded, then reduce to a simmer for 40-45 minutes, stirring every now and then. Ten minutes before the end of cooking, raise the heat a little so wateriness bubbles away for a dense stew. Then, in the last minutes of cooking, stir in the aubergine and taste for salt, adding a jot of sugar or red-wine vinegar if you wish. Leave to cool a little.
Tip the stew into a roughly 30cm x 20cm rectangular dish. Combine the topping ingredients with some olive oil, then spread the crumbs over the top of the ratatouille and put under the grill for a few minutes, until the top is crusty.
