Zuppa Toscana Casserole Recipe
Zuppa Toscana Casserole is a comforting and hearty Italian-inspired baked dish featuring layers of thinly sliced russet potatoes, savory Italian sausage, crispy bacon, kale, and a creamy Parmesan cheese sauce. This casserole captures the flavors of the classic Zuppa Toscana soup in a cozy, easy-to-serve bake perfect for family dinners or gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meats
- 8 oz bacon, cooked crisp & crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled & drained
Vegetables
- 7 cups thinly sliced russet potatoes
- 1 small white onion, peeled & diced
- 2 tbsp garlic paste
- 6 packed cups washed and chopped kale leaves (stems removed)
Liquids & Dairy
- 4 cups chicken broth
- 1 – 1 1/2 cups heavy whipping cream
- 1 large egg, beaten & tempered
Other Ingredients
- 1/2 cup flour
- salt & pepper, to taste
- 1 1/2 cups shredded Parmesan cheese, divided
Instructions
- Layer Potatoes and Meats: Spread the thinly sliced russet potatoes in an even layer in the bottom of a 9×13-inch baking dish, then evenly distribute the cooked, crumbled Italian sausage and crisp crumbled bacon over the potatoes.
- Prepare Onion and Kale Mixture: Return the reserved 1/4 cup bacon grease to the large skillet used for cooking meats, heating over medium heat. Add the diced white onion and garlic paste, sautéing for 2-3 minutes until the onions soften. Stir in the chopped kale and cook just until wilted.
- Make Roux: Sprinkle the flour evenly over the skillet contents and stir constantly for about 60 seconds to coat and lightly cook the flour, making a roux that will thicken the sauce.
- Add Liquids and Thicken: Slowly whisk in the chicken broth, continuing to stir until the mixture simmers and thickens slightly. Then stir in the heavy whipping cream until fully incorporated and smooth.
- Temper Egg: Transfer about a tablespoon of the hot liquid from the skillet into a small bowl, whisk in the beaten egg, then gradually add another tablespoon or so of the hot liquid while stirring. Pour this egg mixture back into the skillet, whisking continuously to prevent curdling.
- Incorporate Cheese: Stir in half of the shredded Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste as needed.
- Combine Sauce and Bake: Pour the creamy cheese sauce evenly over the layered potatoes, sausage, and bacon in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
- Add Remaining Cheese: Remove the foil carefully, sprinkle the remaining Parmesan cheese evenly over the top of the casserole, and bake uncovered for an additional 25-30 minutes until the cheese is melted and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy this rich, comforting dish.
Notes
- Make sure to slice the potatoes thinly to ensure even cooking throughout the casserole.
- Be careful when tempering the egg to avoid scrambling it; gradual addition of hot liquid is key.
- Reserve bacon grease to add rich flavor to the sautéed vegetables.
- For a lighter version, you can reduce the amount of heavy cream or substitute half with milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Keywords: Zuppa Toscana casserole, Italian casserole, creamy potato casserole, sausage and kale bake, baked potato dish, comfort food
Find it online: https://frommamamaya.com/zuppa-toscana-casserole-recipe/
