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White Bean & Ratatouille Gratin


Serves four as a side dish, or two as a main dish

  • To learn more, read:
    The New Ratatouille
  • by from Fine Cooking
    Issue 80

This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.

  • 2 cups Sautéed Ratatouille
  • 1 15- to 16-oz. can white beans (such as cannellini), rinsed and drained well
  • 2 Tbs. roughly chopped fresh flat-leaf parsley
  • 2 Tbs. roughly chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 Tbs. olive oil

Heat the oven to 425°F. Fold together the ratatouille, beans, parsely, and basil. Season with salt and pepper to taste. Put the mixture into a small (1-1/2-qt.) gratin pan or baking dish.

In a small bowl, toss the breadcrumbs, Parmigiano, and olive oil until well blended. Sprinkle the crumb mixture over the gratin. Bake until the ingredients are heated through, the topping is lightly browned, and the juices are bubbling around the edges, 20 to 30 min. Let cool for about 10 min. before serving.

Make Ahead Tips

You can mix the vegetables, beans, and herbs ahead of time, but don't top with the crumbs until you're ready to bake, or they'll get too soaked with oil.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 220, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 2, Protein (g): 6, Monounsaturated Fat (g): 7, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 1.5, Sodium (g): 420, Cholesterol (g): 0, Fiber (g): 6,

Photo: Scott Phillips

So worth the effort. Healthy and hearty. Simply delicious

I love this recipe -- so simple and so good. When I make big batches of ratatouille in the summer, I hide containers in the freezer so I can make this a few times in the winter.

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