Pork Potato and Fennel Casserole
Warm, hearty, and packed with savory flavor, this Pork Potato and Fennel Casserole is the ultimate comfort food for cozy evenings. Tender, golden-browned pork shoulder is layered with thinly sliced potatoes, caramelized fennel, and onions, then baked to perfection in a creamy thyme and garlic-infused sauce. Topped with a blanket of bubbling Parmesan cheese, this casserole strikes the perfect balance between indulgence and nourishment. With its vibrant fennel notes and rich, savory base, this dish is as impressive in flavor as it is in presentation. Ideal for family dinners or casual entertaining, this recipe is sure to please any crowd. Simplify weeknight cooking or elevate your comfort food repertoire with this satisfying one-dish wonder!
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 600 grams potatoes
- 1 medium fennel bulb
- 1 large yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 20 grams butter
- 2 tablespoons all-purpose flour
- 500 milliliters chicken stock
- 120 milliliters heavy cream
- 2 teaspoons fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams Parmesan cheese, grated
Instructions
Preheat your oven to 180°C (350°F).
Trim any excess fat from the pork shoulder and cut it into bite-sized cubes. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the pork pieces on all sides, then transfer to a plate and set aside.
Peel the potatoes and slice them thinly (about 3-4mm thick). Set aside in cold water to prevent browning.
Trim and slice the fennel bulb thinly. Halve, peel, and slice the onion thinly. Mince the garlic cloves.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Sauté the fennel and onion over medium heat until soft and lightly golden, about 5-7 minutes. Add the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring to create a smooth sauce. Bring it to a simmer, then stir in the heavy cream, thyme, and bay leaf. Season with the salt and black pepper.
In a greased casserole dish, layer half of the sliced potatoes on the bottom. Top with the browned pork pieces and sautéed fennel mixture. Cover with the remaining potato slices.
Pour the sauce evenly over the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil, sprinkle the grated Parmesan cheese on top, and bake for another 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme if desired and enjoy!
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 24.3 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6279 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
