Zuppa Toscana Casserole

Ingredients

• 3 large russet potatoes peeled thinly sliced

• 1/2 pound bacon chopped

• 1 pound Italian sausage casings removed

• 1/2 onion chopped

• 2 garlic cloves chopped

• 3 cups kale

• 1/2 cup flour

• 4 cups chicken broth

• 1 tablespoon chicken bouillon paste

• 1 1/2 cup heavy cream

• 1 cup Parmesan

• Salt and pepper

• 1 cup shredded mozzarella

Directions

1. In a Dutch oven or pot cook the bacon until the fat has rendered.

2. Remove with a slotted spoon and set aside. Add the sausage and brown completely. Remove and add the onion and garlic.

3. Sauté a few minutes and add the kale.

4. When the vegetables have softened sprinkle over the flour. Let it cook for a minute or two. Add bouillon paste and stock and stir frequently until thickened. Pour in the cream and let it continue to cook stirring frequently. You should have a thickened sauce.

5. Remove from heat and add 1/2 of the Parmesan and season with salt and pepper. Spread half of the potatoes evenly in a prepared 9x13 baking dish. Top with the bacon then sausage and pour the cream mixture over top. Spread the remaining potatoes over top. Cover and bake at 400 for about 40 minutes. Remove foil and continue cooking for another 30 minutes. Top with the mozzarella and return to oven until the cheese has melted. Let cool 10 minutes before serving.