Winter Ratatouille from Cream & Sugar

Jessica from Cream & Sugar Ice Cream Cafe in Lockport was in the kitchen cooking up a festive side dish that you’ll definitely want to add to your holiday table. Check out her recipe for Winter Ratatouille below! For more information on Cream & Sugar visit their location at 179 East Ave in Lockport, NY.


one large onion, thinly sliced

one large sweet potato, thinly sliced

2 large russet potatoes, one thinly sliced, the other diced

2 cloves of garlic

1 small butternut squash, diced  one bunch Swiss chard, stems removed and chopped

1/2 cup extra-virgin olive oil  2 oz. goat cheese

4 oz. ricotta cheese

fresh thyme, sage, salt and pepper

grated mozzarella, Parmesan & Asiago

2 oz. cream cheese

1 egg



1. preheat your oven to 425 degrees

2. mince garlic and add to the olive oil with 1 tsp. salt and ½ tsp. black pepper; set aside

3. drizzle garlic oil on individual vegetables, including Swiss chard & onions, mixed together. Place on foil-lined baking sheets and roast for approx 10 minutes until tender (cooking times will vary depending on the vegetable)

4. while the vegetables are cooking, mix to combine goat cheese, ricotta cheese, cream cheese, egg, 1 tsp. chopped sage and ½ tsp. thyme leaves, as well as ½ tsp. salt and ¼ tsp. black pepper

5. once the roasted vegetables are cool, begin with sliced potatoes and place a single layer on the bottom of an 8 in.-round shallow casserole dish

6. follow with the Swiss chard & onion mixture on top and add the cheese mixture, spreading it in a thin, even layer

7. next, place a single even layer of butternut squash and sprinkle with Parmesan cheese

8. for the final layer, lay slices of both types of potatoes next to each other until a single, lovely layer is achieved

9. cover with foil and bake in an oven for 40 min. at 325, then remove the foil and bake
for an additional 15 min., then switch the oven to broil, sprinkle with grated cheese, and broil approx. 5 min. until the cheese and potatoes are golden brown

10. remove from the oven and sprinkle with fresh thyme; let rest for 20 minutes before slicing

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