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Writer's pictureBrianne Thomas

Creamy Tuscan Potato Bake

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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