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Potato Ratatouille

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Potato Ratatouille

Bursting with the vibrant flavors, this is the perfect seasonal side dish. Tender, paper-thin slices of potato, zucchini, yellow squash, and eggplant bake into a stunning, mosaic-like masterpiece. Layered over a rich, bubbling garlic and tomato base, it offers a rustic yet elegant taste of summer in every forkful.
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Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Servings: 8
Course: Side Dish, Vegetable
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 medium Yukon Gold potatoes peeled and sliced into1/4 inch rounds
  • 1 medium eggplant sliced into 1/4 inch rounds
  • 1 medium zucchini sliced into 1/4 inch rounds
  • 1 yellow squash sliced into 1/4 inch rounds
  • 3 Roma tomatoes sliced into 1/4 inch rounds
Sauce
  • 3 tablespoons olive oil divided
  • 1 yellow onion finely diced
  • 1 red or green bell pepper finely chopped
  • 3 cloves garlic minced
  • 1 14 oz can crushed tomatoes
  • 1 teaspoon dried Oregano
  • 1 teaspoon Thyme
  • Salt and freshly ground black pepper to taste

Method
 

  1. Make the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
  2. Add the onion and bell pepper, cooking until soft (about 8–10 minutes).
  3. Add the garlic and cook for 1 more minute.
  4. Stir in the crushed tomatoes, oregano, salt, and pepper.
  5. Simmer for 10 minutes.
  6. Layer: Pour the sauce into the bottom of a 9-inch round pie dish or cast iron skillet, spreading it evenly.
  7. Arrange the Vegetables: Preheat your oven to 375°F.
  8. In groups of four, take one slice each of a potato, eggplant, zucchini, squash, and tomato, and stack them like cards. Arrange these vegetable stacks tightly in a spiral or row pattern, leaning them slightly so they expose their colorful tops.
  9. Season and Bake: Drizzle the remaining 1 tablespoon of olive oil over the top of the vegetables. Sprinkle with extra salt, pepper, and fresh herbs if desired.
  10. Cover the dish tightly with aluminum foil or parchment paper and bake for 40 minutes.
  11. Crisp: Remove the foil/paper and bake for another 15–20 minutes, or until the potatoes are tender and the edges are lightly browned.
  12. Let cool for 5 minutes before serving.

Notes

Make ahead: The yellow squash, zucchini, potatoes and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container. The ratatouille can be prepped and assembled in the skillet or pie dish up to 1 day in advance. Cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

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