Rachel Roddy’s ratatouille and potato gratin recipePublished bytheguardian.comon •1 min readThe classic Provencal stew, but with potato for ballast and topped with a cheesy herb crumbWe swapped the heatwave and melting pavements in Rome for a similar situation in London, which meant catching a train to Dorset felt something of a relief.StewItalian food and drinkFoodFrench food and drinkVegetablesPPLearn moreShareLegalReport
