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

• 2 cups homemade chicken stock

• 2 cups heavy whipping cream

• 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 2-3 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 boil 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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