Sep 30, 2017

Ratatouille Gratin

Prep Time: 10 minutes
Cook Time: 25 minutes
I have added slices of the various vegetables typically included in ratatouille, a Provençal French dish, to a pan in a circular arrangement and then topped it with breadcrumbs and cheese (a gratin) making for a simple and aesthetically pleasing side.
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In this vegetable au gratin recipe, slices of the various vegetables are to a pan in a circular arrangement and then topped it with breadcrumbs and cheese making for a simple and aesthetically pleasing side. This lightened up style of gratin,(similar to confit byaldi but without a pepper sauce), is made with a selection of vegetables typically included in ratatouille, a Provençal French stew often served ladled over polenta. Rather than tossing the vegetables in a creamy bechamel sauce, I lighten up the recipe with sautéed onions in olive oil as the base.

While taking the time to alternate the vegetables takes a little more time, it makes the vegetable casserole look picture perfect. To cut down on time the vegetables can be alternated in sections rather than every other. To get even slices I recommend using a mandolin though using a sharp chef’s knife also works well.

Ratatouille Gratin

What is Gratin?

A French dish with a crust of browned breadcrumbs or melted cheese typically prepared in a shallow dish. Gratins are frequently made with potatoes like this recipe here, though it can be made with other vegetables as well. For a more unique twist try it with Brussels sprouts like this recipe here.

Key Ingredients in This Recipe

  • Eggplant – I recommend either using Chinese eggplants or graffiti eggplants because they are thinner and longer, therefore more similar to the size of the zucchini, yellow squash and tomatoes, which makes it easier to layer the vegetables.
  • Zucchini – When available I buy my zucchini at the local farmers market. Look for firm zucchini with unblemished skin.
  • Yellow squash – When buying yellow squash, look at the stem. It should be intact and the squash should feel for its size. Yellow squash will have a more bulb shaped base and thinner stem.
  • Tomatoes – Roma tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this since, as they cook, they won’t water the dish down and there’s no need to peel them first. They add just enough moisture and color to complement the other ingredients in this dish. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months. 

How to Make Ratatouille Gratin

sautéed cloves of garlic and thyme
Step 1: Sauté garlic. 

Heat a 12” (30cm) heat proof baking dish over medium heat, add the olive oil and heat through. Add the garlic and thyme and sauté until fragrant and the garlic is golden, about 1 minute. Use tongs to remove the garlic and thyme and discard. (See tips and tricks section for instructions if you are using a glass or ceramic baking dish).

Step 2: Sauté onion. 

Return the pan with the infused oil to heat. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.

sautéed onion in copper baking dish
arranged ratatouille gratin ingredients eggplant zucchini summer squash and tomatoes on the vine in swirl
Step 3: Arrange vegetables.

Preheat the oven to 400ºF (200ºC). Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, zucchini, summer squash and tomato slices in the baking dish in a spiral formation. Season with salt.

Step 4: Toast breadcrumbs. 

Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes.

buttered breadcrumbs toasted in nonstick pan
ratatouille gratin with breadcrumbs, gruyere and parmesan cheese
Step 5: Add toppings.

Sprinkle the Gruyere and Parmesan cheese over the vegetables and top with the breadcrumbs.

Step 6: Bake and serve. 

Bake until the top is golden brown and the vegetables are tender, about 20 to 25 minutes.

ratatouille gratin baked golden brown with spatula serving

Tips and Tricks For This Recipe

If using a glass or ceramic baking dish 

The goal of this recipe is to use as few dishes as possible so I like to use a baking dish that I can also use to sauté the garlic, thyme and onions first. If you don’t have this available then I recommend making steps 1 and 2 in a separate sauté pan then adding the oil and onions to the bottom of a baking dish.

Swaps and substitutions
  • Swap the thyme for another fresh herb like rosemary.

Other Recipes to Try

If you enjoy this ratatouille gratin recipe, I recommend checking out some of these:

Ratatouille Gratin

Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Serves 6

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • ½ medium yellow onion, diced
  • 3 medium Chinese or graffiti eggplants, thinly sliced
  • 2 large zucchini, thinly sliced
  • 2 large summer squash, thinly sliced
  • 4 medium Roma tomatoes, thinly sliced
  • Kosher salt, as needed
  • 3 tablespoons unsalted butter
  • ½ cup plain breadcrumbs
  • ¼ cup shredded Gruyere cheese
  • ¼ cup grated Parmesan cheese

Instructions:

  • Heat a 12” (30cm) metal or cast iron baking dish over medium heat, add the olive oil and heat through. (See instructions above if you are using a glass or ceramic baking dish). Add the garlic and thyme and sauté until fragrant and the garlic is golden, about 1 minute. Use tongs to remove the garlic and thyme and discard.
  • Return the pan with the infused oil to heat. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.
  • Preheat the oven to 400ºF (200ºC).
  • Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, zucchini, summer squash and tomato slices in the baking dish in a spiral formation. Season with salt.
  • Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes.
  • Sprinkle the Gruyere and Parmesan cheese over the vegetables and top with the breadcrumbs.
  • Bake until the top is golden brown and the vegetables are tender, about 20 to 25 minutes.

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