Description
A hearty Zuppa Toscana Casserole filled with layers of potatoes, Italian sausage, and kale in a creamy sauce, perfect for cozy evenings.
Ingredients
Scale
- 4 slices Bacon
- 1 lb Ground Italian Sausage
- 2 large Russet Potatoes
- 1 medium White Onion
- 2 tablespoons Garlic Paste
- 2 cups Kale Leaves
- 1 tablespoon Flour
- 4 cups Chicken Broth
- 1 cup Heavy Whipping Cream
- 1 large Egg
- 1 cup Parmesan Cheese
Instructions
- Preheat your oven to 400°F (200°C). Coat a 9×13″ baking dish with nonstick spray. Layer thinly sliced russet potatoes evenly across the bottom of the dish.
- In a skillet over medium heat, cook and crumble the ground Italian sausage and bacon until browned. Drain excess grease and spread the mixture over the potato layer.
- Sauté the diced white onion and garlic paste in the skillet for 2-3 minutes until soft. Stir in kale leaves until they begin to wilt.
- Sprinkle in the flour and cook for 1 minute. Gradually whisk in chicken broth and simmer until thickened. Pour in heavy whipping cream and stir until combined.
- Lightly beat an egg and temper it with some hot sauce before stirring back into the skillet until smooth.
- Add half of the Parmesan cheese to the sauce and stir until melted. Pour over the layered ingredients in the baking dish.
- Cover the dish with foil and bake for 50-60 minutes. Remove foil, sprinkle remaining Parmesan cheese, and bake for an additional 25-30 minutes until golden and bubbly.
- Remove from the oven and let cool for 10 minutes before serving. Cut into portions and garnish as desired.
Notes
- Substitute turkey bacon for a lighter option.
- Use chicken or turkey sausage for a leaner choice.
- Sweet potatoes can be swapped for a sweeter flavor.
- Any onion will suffice if unavailable.
- Fresh minced garlic can be used as an alternative.
- Spinach or Swiss chard are suitable substitutes for kale.
- Gluten-free flour can be used to cater to dietary restrictions.
- Vegetable broth can be used for a vegetarian version.
- Half-and-half can be a lighter alternative to heavy cream.
- Flax egg can substitute for a vegan option.
- Pecorino Romano or nutritional yeast can replace Parmesan cheese for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg