Fennel, Potato, and Pancetta Gratins
A delightful twist on a classic comfort food, this gratin combines fennel, potatoes, and pancetta in a creamy, cheesy embrace, creating an impressive side dish or main course.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 200 g smoked pancetta, cut into small cubes
- 2 teaspoons fennel seeds
- 300 ml heavy cream
- 150 ml whole milk
- A little butter, for greasing the dishes
- 900 g potatoes, peeled and sliced very thinly
- 2 fennel bulbs, trimmed and thinly sliced
- 80 g Gruyère, grated
- Salt, to taste
- Freshly ground black pepper
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas, 4.
- Warm the olive oil in a frying pan over medium heat, then cook the pancetta with the fennel seeds for about 5 minutes, until the pancetta starts to brown lightly.
- In a jug, mix the cream and milk, then season with a small amount of salt and a generous grind of black pepper.
- Butter 4 small baking dishes.
Layering and Baking
- Arrange one-third of the potato slices in the bottom of each dish, then add half of the fennel and half of the pancetta mixture.
- Pour over one-third of the cream mixture, then repeat with another layer of potatoes, the rest of the fennel, and the remaining pancetta mixture.
- Finish with the last layer of potatoes and pour over the remaining cream mixture.
- Scatter the grated Gruyère evenly over the tops.
- Bake for about 50 minutes, until the vegetables are tender when pierced with a knife and the tops are nicely golden.
Notes
For best results, use fresh fennel and good quality pancetta. A mandoline can help achieve consistent potato slices, and consider adding different cheeses for enhanced flavor.