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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with sliced potatoes, crumbled Italian sausage, and wilted kale baked in a creamy golden cream base. Layered casserole bakes until potatoes are tender and the parmesan top turns crisp and golden, like an Olive Garden copycat style.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage and potato casserole
  • 1 lb Italian sausage Casings removed.
  • 4 russet potatoes Peeled and sliced thin.
  • 3 garlic cloves Minced.
  • 1 onion Diced.
  • 2 cup kale Chopped.
  • 2 cup heavy cream
  • 1 cup chicken broth
  • 0.5 tsp red pepper flakes
  • salt and black pepper To taste.
  • 1 cup parmesan cheese Grated.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 dish with a light coating so the casserole releases cleanly.
Brown sausage and build the cream base
  1. Brown Italian sausage in a skillet over medium-high heat, breaking it apart, until no longer pink, then drain the fat and remove.
  2. Sauté onion for 3 minutes in the same pan, until softened, then add garlic and cook 1 minute to soften and turn fragrant.
  3. Add heavy cream, chicken broth, and red pepper flakes, stirring to combine and warm the mixture until cohesive.
Layer and bake
  1. Layer half the russet potatoes in the greased dish in an even spread.
  2. Scatter half the Italian sausage and half the kale over the potatoes.
  3. Repeat with the remaining russet potatoes, then top with the remaining Italian sausage and kale.
  4. Pour the cream mixture evenly over everything, pressing down gently so the potatoes are moistened.
  5. Top with parmesan cheese, then cover tightly with foil.
  6. Bake for 25 minutes at 375°F, then remove the foil.
  7. Bake 15 more minutes at 375°F, until potatoes are tender and the top is golden.

Notes

Pro tip: slice the russet potatoes thin and evenly so they finish tender without drying out the cream base. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 325°F until hot. Freezing is not recommended because heavy cream can separate after thawing. For a lighter option, use half-and-half in place of heavy cream (the bake will be slightly less rich but still creamy).