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Zuppa Toscana Casserole Recipe

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★★★★★

4.5 from 91 reviews

Zuppa Toscana Casserole is a hearty and creamy Italian-inspired bake featuring layers of thinly sliced russet potatoes, crumbled Italian sausage, sautéed kale and onions, all enveloped in a rich Parmesan cheese sauce infused with garlic and heavy cream. Baked to golden perfection and topped with melted Parmesan, this comforting casserole offers all the flavors of the classic Zuppa Toscana soup in a delicious, oven-baked format perfect for family dinners or cozy gatherings.

Ingredients

Scale

Sausage & Potato Layer

  • 1 lb ground Italian sausage, cooked, crumbled, and drained
  • 7 cups thinly sliced russet potatoes

Vegetables & Flavorings

  • 1 small white onion, peeled and diced
  • 2 tbsp garlic paste
  • 6 packed cups washed and chopped kale leaves, stems removed

Sauce

  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 to 1 1/2 cups heavy whipping cream
  • 1 large egg, beaten and tempered
  • Salt and pepper, to taste
  • 1 1/2 cups shredded Parmesan cheese, divided

Instructions

  1. Layer Potatoes and Sausage: Spread the thinly sliced russet potatoes evenly across the bottom of a 9×13″ baking dish to form the first layer. Next, evenly distribute the cooked, crumbled Italian sausage over the potatoes.
  2. Sauté Onions and Garlic: Return the reserved bacon grease to the large skillet used for cooking the sausage. Place the skillet over medium heat and add the diced onions and garlic paste. Sauté for 2 to 3 minutes until the onions are softened and flavorful.
  3. Wilt Kale: Add the chopped kale to the skillet with onions and garlic. Stir occasionally just until the kale wilts, preserving its vibrant green color—about 1 to 2 minutes.
  4. Create Roux Base: Sprinkle the flour evenly over the sautéed vegetables in the skillet. Stir constantly and cook for about 60 seconds to coat everything thoroughly and cook out the raw flour taste.
  5. Add Broth and Cream: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens slightly. Stir in the heavy whipping cream and combine evenly to create a rich, creamy base.
  6. Temper and Add Egg: Transfer a tablespoon of the hot sauce liquid to a small bowl and whisk in the beaten egg. Gradually add another tablespoon or two of the hot liquid while stirring to temper the egg gently. Pour this egg mixture slowly back into the skillet, whisking continuously to combine without scrambling.
  7. Melt Cheese into Sauce: Add half of the shredded Parmesan cheese to the skillet and stir until melted completely, resulting in a smooth and cheesy sauce. Pour this sauce mixture evenly over the layered potatoes and sausage in the baking dish.
  8. Bake Covered: Cover the casserole dish tightly with aluminum foil. Bake in a preheated oven at 400°F (204°C) for 50 to 60 minutes, allowing the potatoes to cook through and the flavors to meld.
  9. Add Remaining Cheese and Finish Baking: Remove the foil from the casserole, sprinkle the remaining Parmesan cheese evenly across the top, and return to the oven. Bake uncovered for an additional 25 to 30 minutes until the cheese is melted and golden brown.
  10. Rest and Serve: Carefully remove the hot casserole from the oven and let it rest for 10 minutes. This allows the sauce to set for easier serving. Serve warm and enjoy this comforting and flavorful casserole!

Notes

  • For best results, slice the potatoes very thinly to ensure even cooking throughout the casserole.
  • If preferred, kale can be substituted with Swiss chard or spinach, but kale provides the ideal texture and flavor.
  • Adjust cream quantity between 1 to 1 1/2 cups depending on desired thickness of the sauce.
  • To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
  • Tempering the egg carefully is important to avoid scrambling and ensures a silky sauce texture.
  • This casserole can be assembled ahead of time and refrigerated before baking; just add extra baking time if going in cold.

Keywords: Zuppa Toscana, casserole, Italian sausage, kale, potato casserole, Parmesan cheese, creamy, comfort food

Find it online: https://leofoster.com/zuppa-toscana-casserole-recipe/