Broccoli Gratin with Pecan Pancetta Topping

This is such a simple combination of flavors. The broccoli is almost sweet against the saltiness of the pancetta and the rich, nutty flavor and texture of the pecans. Try layering the nuts all throughout the dish for a welcome nutty crunch. It’s the biggest textural contrast in the dish.

Main DishSide Dish








½ cup
panko bread crumbs
3 ounces
chopped pancetta
2 tablespoons
3 cloves
garlic, finely chopped
2 cups
heavy cream
2 cups
shredded Gruyere cheese, divided
¾ cup
shredded extra-sharp cheddar cheese
1 tablespoon
Dijon mustard
3 cups
fresh broccoli florets
1/2 cup
finely grated Parmesan cheese
1 teaspoon
Worcestershire sauce
½ teaspoon
hot pepper sauce
1-1/4 cups
Fisher® Pecan Halves, divided
1 bunch
chives, chopped

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Heat oven to 350°F. Spread panko on cookie sheet. Bake 5 minutes or until browned.
  2. Cook pancetta in large saucepan on medium-low heat 8-10 minutes or until crisp, stirring frequently. Remove with slotted spoon, reserving drippings in pan.
  3. Add butter and garlic to drippings in pan. Cook on low heat 3-5 minutes or until garlic is softened. Add cream; bring to simmer. Add 1-1/2 cups Gruyere, cheddar and Dijon. Cook on low heat until cheese is melted, stirring constantly. Stir in broccoli, Parmesan, Worcestershire and hot sauce. Cook on low heat 5-10 minutes or until broccoli is crisp-tender, stirring frequently. Season to taste with salt and ground black pepper. Stir in half the Fisher® Pecans. Spoon into 13x9-inch baking pan coated with nonstick spray.
  4. Combine toasted panko, crisp pancetta, remaining ½ cup Gruyere, remaining nuts, and chives. Sprinkle over casserole.
  5. Bake 15-20 minutes or until top is browned and casserole is heated through.



Pancetta is a cured but unsmoked pork belly. It is often sold in pre-chopped packages in the deli section, or can be sliced to order with the deli meats. For a smoky flavor, substitute thick-cut bacon.