Dinner/ french/ vegetarian dinner

Baked ratatouille (confit byaldi)

19 June 2020

Baked ratatouille is a delicious cheesy vegetable casserole. The authentic ratatouille is a French summer vegetable stew, but its roasted version is just as tasty. This recipe features flavorful tomato-bell paprika sauce with vegetable slices on top, topped with melted golden cheese. It can be served as a vegetarian main dish or a side dish.

baked ratatouille in a baking dish being scooped with a metal spatula

Story behind this dish:

Ratatouille casserole, also called Provencal vegetable tian / gratin or confit byaldi is a spin on the traditional ratatouille recipe. Authentic recipe is made by pan-frying each vegetable separately, then stewing all the vegetables together. In this dish vegetables are cut into thin slices and baked in the oven.

Do you know a movie called Ratatouille? It’s a kids movie, I’ve watched it with my daughter and we really liked it. It’s about a rat who loves to cook and pursues his dream to become a chef. When an important critic visits his restaurant, the dish that he makes to impress him is ratatouille, but not in its traditional form but as a casserole – confit byaldi.

According to this Wikipedia article (opens in a new window), the producer of the film asked a well-known chef Thomas Keller how would he prepare ratatouille if a famous food critic would visit his restaurant. His answer was that he would make the confit byaldi and this is what Remy the rat is making in the movie!

In the Chef Keller’s version (link opens in a new window) there’s tomato-bell paprika sauce at the bottom of the dish, then sliced vegetables with balsamic vinaigrette poured at the top. I changed the recipe a bit, I omitted the balsamic vinaigrette and added the balsamic vinegar directly into the sauce (which I actually often do, it goes very well with tomato sauces), added potatoes to the vegetables (casserole is thanks to that more filling) and baked the vegetables with cheese on top. I choose the Gruyere cheese because it has a pronounced flavor and melts well.

one serving of confit byaldi on a white plate

Baked ratatouille ingredients:

Zucchini, squash, eggplant, tomatoes, bell peppers, onion, and garlic and the main ingredients of the ratatouille. In this recipe the bell pepper goes to the sauce. I’ve also added potatoes as I love them in baked dishes and they also make this casserole more filling.

You can omit any vegetable that you don’t like and just add more of the other vegetables.

Gruyere cheese – this is a Swiss semi-hard cheese that has a very pronounced flavor and melts well. It tastes amazing in this dish but if you can’t find it you can use other kind of melting cheese, like gouda, Swiss cheese, or low-moisture mozzarella.

ingredients needed to prepare baked ratatouille

Step-by-step instructions:

left photo: onion, garlic and bell paprika in a pan, right photo: paprika tomato sauce in a pan
  1. Cook the onions, garlic, spiced and bell pepper.
  2. Add the canned tomatoes and cook for about 10 minutes. Add the balsamic vinegar, season the sauce with salt and pepper and blend it until smooth.
left photo: paprika-tomato sauce in a baking dish, right photo: sliced vegetables on a board

3. Add the sauce into a baking dish.

4. Cut all the vegetables into thin slices.

sliced vegetables arranged in a baking dish

5. + 6. Arrange the sliced vegetables in an alternating layered pattern in the baking dish.

sliced vegetables baked with paprika-tomato sauce and sprinkled with grated cheese

7. Bake until the vegetables are browned.

8. Add the shredded cheese on top and bake briefly until the cheese is melted. Wait about 15 minutes before cutting the casserole into servings.

Enjoy!

baked ratatouille (confit byaldi) in a translucent baking dish, sprinkled with parsley

FAQ:

How many servings yields this recipe?

This recipe yields 3 servings if you serve it as a vegetarian main dish or up to 6 servings if you will serve it as a side dish.

What to serve it with?

Chicken breast, roasted duck or really any kind of meat would go well with this vegetable side dish.

How to store this? Can it be reheated?

This vegetable casserole can be stored in the fridge for up to 3 days. Reheated in the oven until warm.

How to freeze it?

This casserole can be easily frozen. Freeze it for up to 6 months. You can thaw it directly in the oven. Bake the frozen casserole in the oven preheated to 320°F/160°C until thawed and warm.

What to do with leftover vegetable slices?

If you’re using an oval casserole dish, it’s very possible that you’ll have some vegetables left. I usually take about 1/2 cup of sauce from the big casserole dish (if won’t look like much sauce at the beginning, but remember that the vegetables release lots of water so there will be lots of liquid at the end) and add it to a smaller baking dish, along with the leftover vegetable slices. If you don’t have any sauce left, but you have the vegetable slices, you can bake the vegetables alone, with or without the cheese. Just season them well with salt, pepper, Herbes the Provence, and olive oil. Bake the same way as the other dish.

Related recipes to confit byaldi:

Baked ratatouille (confit byaldi)

Baked ratatouille is a delicious cheesy vegetable casserole. This recipe features flavorful tomato-bell paprika sauce with vegetable slices on top, topped with melted golden cheese.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 3 servings
Calories 580kcal
Author Aleksandra

Ingredients

for the sauce:

  • 2 tablespoons frying oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 teaspoons French seasoning Herbes de Provence
  • 1 red bell pepper
  • 1 14 oz/400ml can crushed tomatoes
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste

vegetables:

  • 3 medium tomatoes
  • 1 small/medium zucchini
  • 1 small/medium yellow squash
  • 1 small eggplant
  • 3 medium potatoes
  • salt and pepper to taste

additionally:

  • 150 g Gruyere cheese or other melting cheese

Instructions

Make the sauce:

  • Chop the onion and bell paprika, cut the garlic very finely.
  • Heat the oil in a big frying pan over medium heat, add the onion and cook for about 5 minutes until soft and translucent.
  • Add the garlic and herbs, cook for 1 more minute.
  • Add the bell pepper, cook, stirring from time to time, for about 3 minutes, until softened.
  • Add the crushed tomatoes, stir and cook the sauce for about 10-15 minutes over low/medium heat. Add the balsamic vinegar.
  • Puree the sauce with a blender, season with salt and pepper to taste.

Assemble the casserole:

  • While the sauce is cooking, prepare the vegetables: Peel the potatoes and tomatoes. Cut the zucchini, squash, tomatoes, and eggplant into thin, about 1/4 inch (5mm) slices, cut the potatoes a little thinner (you can use a sharp knife or a mandoline).
  • Preheat the oven to 425°F / 220°C / Gas Mark 7.
  • Spoon the sauce into the baking dish, even out its surface. Note: if you're using rectangular 9×13 inch (23cmx33cm) casserole dish use the whole amount of the sauce, if you're using an oval 9×13 inch (23cmx33cm) casserole dish, add a little less sauce – about 1/2-2/3 cup less sauce (you can use it for another recipe or bake it with the leftover vegetables that won't fit in your baking dish).
  • Arrange the vegetables in the baking dish in an alternating layered pattern from the outer edge to the inside until the entire baking dish is filled.
  • Sprinkle salt, pepper, and some more Herbes de Provence over the vegetables. Pour a small amount of olive oil over them.
  • Bake for 45 minutes (uncovered) until the sauce is bubbly and the vegetables are browned (if the vegetables are not browned you can turn on the fan or move the baking dish under the most upper rack / under the broiler and bake briefly until the edges of the vegetables are browned).
  • Sprinkle grated cheese over the vegetables and bake under the broiler (or turn on the fan) for about 5-10 minutes until the cheese is melted and slightly golden.
  • Take the casserole out of the oven and leave to rest for about 15 minutes.
  • Serve and enjoy!

Notes

  • What to do with leftover vegetable slices? If you’re using an oval casserole dish, it’s very possible that you’ll have some vegetables left. I usually take about 1/2 cup of sauce from the big casserole dish (if won’t look like much sauce at the beginning, but remember that the vegetables release lots of water so there will be lots of liquid at the end) and add it to a smaller baking dish, along with the leftover vegetable slices. If you don’t have any sauce left, but you have the vegetable slices, you can bake the vegetables alone, with or without the cheese. Just season them well with salt, pepper, Herbes the Provence, and olive oil. Bake the same way as the other dish.
  • Gruyere cheese – this is a Swiss semi-hard cheese that has a very pronounced flavor and melts well. It tastes amazing in this dish but if you can’t find it you can use other kinds of melting cheese, like gouda, Swiss cheese, or low-moisture mozzarella.
  • You can omit any vegetables that you don’t like and just add more of the other vegetables.
  • Servings: This recipe yields 3 servings if you serve it as a vegetarian main dish or up to 6 servings if you will serve it as a side dish.
  • What to serve it with? Chicken breast, roasted duck, or really any kind of meat would go well with this vegetable side dish.
  • How to store this? Can it be reheated? This vegetable casserole can be stored in the fridge for up to 3 days. Reheated in the oven until warm.
  • How to freeze it: This casserole can be easily frozen. Freeze it for up to 6 months. You can thaw it directly in the oven. Bake the frozen casserole in the oven preheated to 320°F/160°C until thawed and warm.
  • Calories = 1/3 of the recipe. This is only an estimate!
Course Main Course, Side Dish
Cuisine French
Keyword baked ratatouille, confit byaldi, vegetable casserole

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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