Ditch Tradition: Give This French-Style Casserole An Easy Fall Makeover For A Comforting Dinner

Even though Disney may have led us to believe otherwise, ratatouille is not just the name of a beloved animated movie. It is actually a traditional French dish that consists of fresh summer vegetables cooked in a light, tomato-based sauce. The chunky Provençal stew, which has generations of history behind it, is aromatic, rich, and absolutely delicious — and you can give it a cozier autumnal twist, turning it into a baked casserole, with just a few simple swaps.

Ratatouille is typically made with late summer produce that you can grow at home, like zucchini, peppers, and eggplant, but you can use fall favorites like butternut squash, beets, and potatoes instead. The sweetness of the squash plays into the dish well, and it creates a richer flavor and bright color. The same goes for the beetroot, which adds further to the rainbow. Potatoes, meanwhile, bolster the stability of the dish and create a more substantial meal.

In a classic ratatouille recipe, the vegetables are diced and sauteed separately before being moved to the stove to slowly simmer together in the tomato sauce. A lot of variations have arisen over the years, including neatly slicing the vegetables and stacking them in a casserole dish, and then baking. This French-style casserole is known as confit byaldi or a tian. That picturesque adaptation was the one popularized by "Ratatouille" thanks to the help of famed chef Thomas Keller. It's also the best way to prepare this fall version of a vegetable medley — but with a few shortcuts for ease.

To make an easy movie-style ratatouille tian using fall vegetables, start by slicing the squash, beets, potatoes, and some red onion evenly. A mandolin will help if you have one. Then spread a light layer of a simple tomato sauce on the bottom of a casserole dish, stack the vegetables on their sides in an alternating pattern around the edges, filling it completely, and brush with a generous amount of oil. Bake until tender — this can take anywhere from 30 minutes to an hour.

You can change up the vegetables if you like, especially as winter starts to encroach. Sweet potatoes are a good swap-in for the squash and turnips, or parsnips would provide a nice earthiness. Purple potatoes work, too, and some apple slices can add even more sweetness. If you want to keep things traditional and it's still in season, keep the summer squash, pairing it with the beetroot and potatoes.

You may want to skip the tomato sauce, depending on the combination you go for. Instead, just drizzle the bottom of the pan with olive oil or maybe make a vegetable puree. Ratatouille is usually seasoned lightly with herbs and aromatics like thyme, garlic, and rosemary. You can sprinkle these on top of the vegetables before baking or use a flavored oil to keep things simple. For more richness, top with grated cheese, or panko if you want some crunch.