Zuppa Toscana Casserole
Thin russet potatoes layered with bacon, kale and Italian sausage in a creamy sauce, topped with Parmesan and baked covered, then uncovered. Serves 6.
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Ingredients
- nonstick cooking spray
- 4 to 5 medium russet potatoes peeled and very thinly sliced
- salt and black pepper to taste
- 8 ounces bacon uncooked
- 1 pound ground Italian sausage mild or spicy
- 1 yellow onion diced
- 1 tablespoon garlic minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups kale chopped, stems removed
- 3/4 cup Parmesan cheese shredded
Instructions
- Heat the oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
- Peel the potatoes and slice them very thin. Arrange them in an even layer in the dish and season with salt and pepper.
- Cook the bacon in a large skillet until crispy. Move it to paper towels and leave 1 tablespoon of the bacon grease in the skillet.
- Add the sausage, onion and garlic to the skillet. Cook until the sausage is browned and fully cooked (160°F).
- Sprinkle the flour over the sausage mixture, stir and cook for 1 to 2 minutes. Slowly whisk in the chicken broth, then the cream. Simmer for 3 to 5 minutes, until slightly thickened.
- Crumble the bacon. Sprinkle the bacon and kale evenly over the potatoes.
- Pour the sausage mixture evenly over the potatoes and gently spread it to coat. Top with the Parmesan.
- Cover the dish tightly with foil and bake for 50 minutes. Uncover and bake for 10 minutes more, until the potatoes are tender, the top is golden and the center reaches 165°F.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Slice the potatoes very thin and check them before the dish comes out; they can take longer to soften. Rest 10 minutes so the sauce sets. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 691kcalCarbohydrates: 42.7gProtein: 24.8gFat: 48.4gSodium: 1547mgFiber: 4.1gSugar: 3.8g