When I’m not in the mood for soup, but still long for those savory flavors found in one of our Italian favorites, I turn to this recipe. It's perfect for when the weather is beginning to turn warmer, and comes together in no time. I like to serve this recipe with a Caesar salad and my honey yeast rolls topped with garlic butter.
Ingredients
5-pound bag yellow potatoes
1-pound hot pork sausage
3.5 ounces fresh kale
2 Tablespoons butter
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 ½ cups freshly shredded, mozzarella
¾ cup freshly grated parmesan
Directions
Preheat oven to 400 degrees.
Wash potatoes and poke each with a fork. Cut any large potatoes to match the size of whole potatoes to allow even cooking.
In a large pot, bring potatoes to a boil and cook until fork-tender, approximately 15-20 minutes. Drain, gently smash, and set aside.
While potatoes are cooking, begin browning pork sausage in a medium skillet over medium-high heat. Place cooked sausage on a paper towel lined plate and set aside.
In medium skillet over medium heat, melt 2 Tablespoons of butter. Add flour to melted butter and stir to combine. Cook roux for approximately 7-9 minutes or until golden brown.
To roux, add 2 cups chicken stock, 2 cups heavy whipping cream, and seasonings. Stir gently to combine. Bring sauce mixture to a gentle and stir often to prevent scorching for approximately 5 minutes.
Add sausage, kale, parmesan, and 1 cup of mozzarella cheese to sauce mixture.
In a 9x13 baking dish, begin layering potatoes and sauce mixture. Bake uncovered for approximately 35 minutes.
Top with remaining mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is melted.
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