Baked Ratatouille (Confit Byaldi)

Ingredients

• 30 ml (2 tablespoons)frying oil
• 1 mediumonion
• 2 clovesgarlic
• 2 teaspoonsHerbes de Provence
• 1red pepper
• 400 ml (14 oz)tin of crushed tomatoes
• 1 teaspoonbalsamic vinegar
• to tastesalt and pepper
• 3 mediumtomatoes
• 1 small or mediumcourgette
• 1 small or mediumyellow squash
• 1 smallaubergine
• 3 mediumpotatoes
• to tastesalt and pepper
• 150 g (1 1/2 cups)grated Gruyère or another melting cheese

Instructions

1. 1

   Chop the aromatics

   Finely chop the onion and red pepper, and mince the garlic.

2. 2

   Soften the onion

   Warm the frying oil in a large frying pan over a medium heat. Add the onion and cook for about 5 minutes, until soft and translucent.

3. 3

   Cook the herbs

   Add the garlic and Herbes de Provence, then cook for 1 minute.

4. 4

   Add the pepper

   Stir in the red pepper and cook for about 3 minutes, stirring occasionally, until softened.

5. 5

   Simmer the sauce

   Add the crushed tomatoes and cook over a low-to-medium heat for 10–15 minutes. If the sauce gets too dry, add a little boiling water. Stir in the balsamic vinegar and cook for 10 seconds.

6. 6

   Blend and season

   Blend the sauce until smooth, then season with salt and pepper to taste.

7. 7

   Slice the vegetables

   While the sauce cooks, peel the potatoes and tomatoes. Slice the courgette, squash, tomatoes and aubergine into about 5 mm slices, and cut the potatoes a little thinner. Use a sharp knife or mandoline.

8. 8

   Heat the oven

   Preheat the oven to 220°C, without the fan.

9. 9

   Spread the sauce

   Spoon the sauce into the baking dish and level it. Use all the sauce for a 23 x 33 cm rectangular dish; for an oval dish of the same size, use about 120–160 ml less.

10. 10

    Arrange the vegetables

    Place the sliced vegetables in alternating layers over the sauce, working from the outside towards the centre until the dish is filled.

11. 11

    Season the top

    Sprinkle the vegetables with salt, pepper and some more Herbes de Provence, then drizzle over a small amount of olive oil.

12. 12

    Bake the vegetables

    Bake uncovered for 45 minutes, until the sauce is bubbling and the vegetables are browned. If they have not browned, switch on the fan or move the dish beneath the top shelf or grill and bake briefly until the edges brown.

13. 13

    Melt the cheese

    Scatter the grated cheese over the vegetables. Bake on the top shelf for 5–10 minutes, or grill for about 1–2 minutes, until melted and lightly golden; watch carefully so it does not burn.

14. 14

    Rest before serving

    Take the dish out of the oven and leave it to rest for about 15 minutes before serving.

What is baked ratatouille?

Ratatouille is a French vegetable dish associated with the south of France, where aubergine, courgette, peppers and tomatoes are cooked together. This version, also known as Confit Byaldi, arranges sliced vegetables over a smooth tomato sauce and bakes them in layers.

The sauce gives the vegetables a savoury base, while the alternating slices make the casserole cook evenly and look striking at the table. A final layer of Gruyère adds a rich, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the frying oil and Gruyère contribute much of the fat; the cheese also supplies some protein. Pair a serving with a protein-rich side and a green salad if you want a more balanced plate.

Build a flavourful sauce

Aromatics: Cook the onion until soft before adding the garlic and herbs; this gives the sauce time to develop without scorching the garlic.

Tomatoes: Simmer the crushed tomatoes with the softened pepper until the mixture is thick enough to sit beneath the sliced vegetables. Blend it smooth before seasoning.

Slice for even cooking

Thin slices: Aim for about 5 mm thickness for the courgette, squash, tomatoes and aubergine so they fit neatly into the dish.

Potatoes: Cut these a little thinner than the other vegetables, as the recipe directs. A mandoline can help make the slices consistent, but a sharp knife works too.

Layer and season carefully

Alternating pattern: Arrange the different vegetables in turns, starting at the outside and working inwards. Keep them upright and close together to fill the dish.

Sauce depth: Use the full amount for a rectangular 23 x 33 cm dish; an oval dish of the same dimensions needs about 120–160 ml less. Extra sauce can be saved or baked with any vegetables that do not fit.

Check the bake and finish

Vegetable doneness: After 45 minutes uncovered at 220°C, look for bubbling sauce and browned edges. If the vegetables are not browned, follow the recipe’s option to use the fan or briefly move the dish closer to the top heat.

Cheese: Add the Gruyère only after the vegetables have baked, then cook for 5–10 minutes on the top shelf or about 1–2 minutes under the grill. Keep a close eye on it, as cheese can burn quickly.

Serve it while warm

Resting: Leave the casserole for about 15 minutes after baking so it settles and is easier to serve.

On the side: Serve it as a main with bread or a green salad, or offer smaller portions alongside a roast or another protein-rich dish.

Recipe notes & tips

• Slice the potatoes thinner than the other vegetables so they cook through alongside them.
• Keep the sauce at a gentle simmer and add a little boiling water if it becomes too dry.
• If using a mandoline, keep the slices uniform and handle the blade with care.
• Choose the amount of sauce according to the shape of your baking dish.
• Watch the cheese closely under the grill, especially during the final minute.

Variations

• Use another cheese: Choose a different melting cheese if you do not have Gruyère.
• Adjust the herbs: Use the listed Herbes de Provence and add some more over the vegetables as directed.
• Use spare sauce: Bake extra sauce with any sliced vegetables that do not fit in the casserole.
• Serve as a side: Offer smaller portions alongside a roast or another main dish.
• Change the dish shape: Use a rectangular dish for all the sauce, or an oval dish with less sauce.

Common mistakes to avoid

• Potato slices too thick: Cut them thinner than the other vegetables so they cook through.
• Uneven slices: Aim for consistent thickness to help the vegetables bake at the same rate.
• Too much sauce in an oval dish: Hold back about 120–160 ml for an oval 23 x 33 cm dish.
• Vegetables not browned: Use the fan or briefly move the dish closer to the top heat, as directed.
• Burnt cheese: Keep the casserole in sight when grilling and remove it once the cheese is lightly golden.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in the oven until piping hot; the cheese and vegetables may soften after storage.

Frequently asked questions