Zuppa Toscana Casserole Recipe

Spread the thinly sliced russet potatoes evenly in the bottom of a 9×13″ baking dish. Then, evenly distribute the cooked and crumbled ground Italian sausage and crispy bacon over the potatoes.

Return 1/4 cup of the reserved bacon grease to the large skillet used for cooking the sausage and bacon. Heat over medium heat to start the flavor base for the sauce.

Add diced white onion and garlic paste to the hot bacon grease. Stir to combine and sauté for 2-3 minutes until the onions soften. Then add the chopped kale and stir just until wilted to preserve its color and texture.

Sprinkle the flour over the skillet contents and stir constantly to coat all ingredients. Cook for 60 seconds to eliminate raw flour taste and begin thickening.

Gradually whisk in the chicken broth and bring to a gentle simmer, allowing the mixture to thicken slightly. Then stir in the heavy whipping cream until the sauce is smooth and well combined.

Ladle a tablespoon of the hot cream sauce into a small bowl, whisk in the beaten egg, and gradually add another tablespoon of hot sauce to temper it—this prevents scrambling. Repeat once more, then pour the tempered egg mixture back into the skillet, whisking thoroughly to integrate.

Stir in half of the shredded Parmesan cheese until melted and smooth. Then pour this creamy sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.

Cover the casserole tightly with aluminum foil and bake at 400°F (204°C) for 50-60 minutes, allowing the potatoes to cook through and the flavors to meld.

Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return to the oven and bake for an additional 25-30 minutes to brown and create a lovely cheesy crust.

Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set and thicken. Serve warm and enjoy this comforting meal.