Bring a pot of salted water to a boil to blanch the broccoli. Once the water is boiling, immerse the broccoli and let it cook until tender but still crispy, for about 5-7 minutes. Drain and set aside.

Meanwhile, peel the potatoes and slice them into not too thin rounds. Boil another pot of salted water and cook the potato slices until they become tender, but be careful not to let them fall apart, it will take about 10 minutes.

Take a baking dish and spread the butter on the bottom and sides to prevent the vegetables from sticking during cooking.

Arrange the broccoli and potato slices alternately in the buttered baking dish.

Cut the pancetta into cubes or strips and distribute it evenly over the layers of vegetables in the baking dish.

Sprinkle the grated Emmental cheese over everything, which will add a melty and tasty note to the dish.

Bake the dish in a preheated oven at 200 degrees Celsius for about 20 minutes or until the cheese is nicely golden and the vegetables are perfectly gratinated.

Serve the side dish very hot directly from the baking dish.