Description
Zuppa Toscana Casserole is a hearty and comforting Italian-inspired dish featuring layers of thinly sliced russet potatoes, savory Italian sausage, crispy bacon, sautéed kale, and a rich creamy Parmesan cheese sauce. Baked to perfection, this casserole combines bold flavors and creamy textures for a satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Meats
- 8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled, and drained
Vegetables
- 7 cups thinly sliced russet potatoes
- 1 small white onion, peeled and diced
- 6 packed cups washed and chopped kale leaves, stems removed
- 2 tbsp garlic paste
Dairy & Eggs
- 1 – 1 1/2 cups heavy whipping cream
- 1 large egg, beaten and tempered
- 1 1/2 cups shredded Parmesan cheese, divided
Dry Ingredients
- 1/2 cup flour
Liquids & Seasonings
- 4 cups chicken broth
- Salt & pepper to taste
Instructions
- Layer Potatoes, Sausage, and Bacon: Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13 inch baking dish. Then evenly distribute the cooked, crumbled Italian sausage and crispy crumbled bacon over the potatoes.
- Prepare Bacon Grease for Sautéing: Return the reserved bacon grease to the large skillet used for cooking the bacon and sausage, and set over medium heat to warm.
- Sauté Onion, Garlic, and Kale: Add the diced white onion and garlic paste to the skillet, stirring to combine. Sauté for 2-3 minutes until the onions are just softened. Then add the chopped kale leaves and stir until the kale wilts slightly.
- Make the Roux: Sprinkle the flour evenly over the skillet ingredients, stirring constantly to coat all the vegetables and cook for 60 seconds to eliminate the raw flour taste.
- Add Broth and Cream: Gradually whisk in the chicken broth and simmer until the mixture thickens slightly. Then stir in the heavy whipping cream until fully incorporated and smooth.
- Temper and Add Egg: Transfer a tablespoon of the hot sauce from the skillet to a small bowl, whisk in the beaten egg, then add another tablespoon of hot liquid and stir again. Pour this egg mixture back into the skillet while whisking continuously to avoid curdling.
- Incorporate Parmesan Cheese: Add half of the shredded Parmesan cheese to the sauce, stirring until melted and smooth. Pour this creamy sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake at 400°F (204°C) for 50-60 minutes, allowing the casserole to cook through and flavors to meld.
- Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return the casserole to the oven and bake for an additional 25-30 minutes until the cheese is bubbly and golden.
- Rest and Serve: Carefully remove the hot casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy this comforting dish.
Notes
- Any type of onion can be used if white onion is unavailable.
- Cook sausage and bacon ahead of time and store bacon grease refrigerated until ready to make the sauce.
- To increase cheesiness, mix shredded mozzarella with Parmesan cheese.
Keywords: Zuppa Toscana, casserole, Italian casserole, creamy potato casserole, kale casserole, sausage casserole, comfort food