The classic Provencal stew, but with potato for ballast and topped with a cheesy herb crumb We 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. Not that it wasn’t hot there too, but it was off...

Source: [Guardian International](https://www.theguardian.com/food/2026/jul/23/ratatouille-and-potato-gratin-recipe-rachel-roddy)

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