Name: Zuppa Toscana Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 8 oz bacon, cooked crisp and crumbled; ¼ cup reserved bacon grease; 1 lb ground Italian sausage, cooked and crumbled; 7 cups thinly sliced russet potatoes; 1 small white onion, diced; 2 tbsp garlic paste; 6 packed cups chopped kale leaves, stems removed; ½ cup flour; 4 cups chicken broth; 1 – 1½ cups heavy whipping cream; 1 large egg, beaten and tempered; Salt and pepper, to taste; 1½ cups shredded Parmesan cheese, divided

Description

This Zuppa Toscana Casserole combines crispy bacon, Italian sausage, tender potatoes, kale, and a rich, creamy sauce topped with melted Parmesan. It’s a hearty, comforting dish perfect for family dinners or gatherings.

Ingredients

Scale

8 oz bacon, cooked crisp and crumbled
¼ cup reserved bacon grease
1 lb ground Italian sausage, cooked and crumbled
7 cups thinly sliced russet potatoes
1 small white onion, diced
2 tbsp garlic paste
6 packed cups chopped kale leaves, stems removed
½ cup flour
4 cups chicken broth
1 – 1½ cups heavy whipping cream
1 large egg, beaten and tempered
Salt and pepper, to taste
1½ cups shredded Parmesan cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook bacon until crisp and reserve ¼ cup of the grease. Remove bacon and set aside.
Cook and crumble Italian sausage in the same skillet. Set aside.
In a saucepan, heat reserved bacon grease over medium heat. Whisk in flour to form a roux for 1 minute. Gradually add chicken broth and simmer. Stir in heavy cream. Temper the beaten egg and stir into the sauce. Season with salt and pepper. Add half the Parmesan cheese and stir until melted.
Layer half the sliced potatoes in the prepared baking dish. Add sausage, onion, garlic paste, kale, and half the bacon. Pour half the cream sauce over the layer.
Repeat with remaining potatoes, sauce, and top with remaining bacon and Parmesan cheese.
Cover with foil and bake 40 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
Let casserole rest 10–15 minutes before slicing. Serve warm.

Notes

Thinly slice potatoes for even cooking.
Tempering the egg prevents scrambling in the sauce.
Let casserole rest to set for cleaner slices.
Use freshly shredded Parmesan for best melting and flavor.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 3g
Sodium: 800mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 22g
Cholesterol: 110mg