Sausage, Kale, and Potato Gratin Casserole

• 1 pound bulk sausage
• 4 cups peeled and thinly sliced potatoes
• 4 cups chopped kale
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 1 1/2 cups heavy cream
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook sausage until browned, then set aside.
3. 3 In the same skillet, sauté onion and garlic until translucent.
4. 4 Layer potatoes, kale, sausage, and sautéed onions in a greased 9x13 inch baking dish.
5. 5 In a bowl, mix heavy cream, thyme, paprika, salt, and pepper. Pour over layers.
6. 6 Top with cheddar cheese.
7. 7 Cover with foil and bake for 40 minutes.
8. 8 Remove foil, sprinkle with Parmesan cheese, and bake uncovered for 10 more minutes, or until bubbly and golden.
9. 9 Let rest for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowl
• baking sheet

Variations

• Add mushrooms for an earthy twist.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute cheddar with mozzarella for a different flavor profile.

Pairings

• Pairs well with roasted vegetables.
• Serve alongside a crisp Sauvignon Blanc.

Nutrition

Tips

• For a crispy top, broil for 1-2 minutes at the end, watching closely to avoid burning.
• You can use turkey sausage for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 45 minutes, uncover, and bake 15 minutes more.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with garlic bread.

FAQ