Ratatouille and Potato Gratin Recipe: Easy Summer Bake 2026

This ratatouille and potato gratin recipe combines two classic comfort foods into one stunning dish. Perfect for summer produce, it layers tender vegetables with creamy potatoes for a hearty bake.

Why This Ratatouille and Potato Gratin Works

Rachel Roddy’s approach draws from Jane Grigson and Robert Carrier, with a French friend’s tip to cook aubergines separately. This ensures distinct chunks in the final stew, not mush. The potato gratin adds richness and texture.

Key Ingredients

• Aubergines (deep-fried, baked, or air-fried)
• Courgettes, tomatoes, and fresh herbs
• Potatoes (thinly sliced for gratin)
• Garlic, olive oil, and optional red-wine vinegar

Step-by-Step Method

First, prepare the ratatouille base. Simmer tomatoes, courgettes, and herbs with a lid on, then uncover to reduce liquid. Meanwhile, cook aubergines separately until golden. For the gratin, layer sliced potatoes with cream and cheese, bake until bubbly.

Combine both components: either serve ratatouille alongside the gratin or layer them together. The result is a rich, savory bake that highlights summer vegetables.

Comparison: Traditional Ratatouille vs. Gratin Version

Key Takeaways

• Cook aubergines separately for better texture
• Use ripe summer tomatoes for natural sweetness
• Add a pinch of sugar or vinegar to balance acidity
• Layer potatoes thinly for even cooking
• Serve hot or at room temperature

FAQ

This ratatouille and potato gratin is a wonderful way to enjoy summer produce. Try it with a green salad and crusty bread for a complete meal.