Ingredients
Equipment
Method
Brown sausage and crisp pancetta
- Preheat the oven to 375F. Brown the Italian sausage in a large oven-safe skillet over medium-high heat until cooked through with visible browning, then drain the fat and set the sausage aside.
- Cook the bacon or pancetta until crispy, stirring occasionally so the bits render and turn golden. Remove to a plate and set aside.
Build the creamy potato base
- Sauté the onion and garlic in the reserved skillet fat for 4 minutes until softened and fragrant. Add the chicken broth, heavy cream, whole milk, and red pepper flakes, stirring to combine.
- Add the thinly sliced potatoes and simmer for 12-15 minutes until just tender, with the liquid visibly thickening around the slices. Stir occasionally to keep the potatoes from sticking.
- Fold in the chopped kale and the sausage, pressing down lightly so the kale wilts. Season with salt and pepper to taste, then turn off the heat when the mixture looks glossy and evenly combined.
Bake with a golden cheese top
- Transfer the mixture to a 9x13 baking dish if needed so it spreads in an even layer. Scatter the shredded mozzarella and grated parmesan over the top.
- Bake at 375F for 20-25 minutes until the cheese is golden and bubbling. Top with the crispy bacon or pancetta right before serving for a crunchy finish.
Notes
For the best texture, slice potatoes uniformly thin so they become just tender during the 12-15 minute simmer and don’t turn mushy in the oven. Store leftovers covered in the fridge for up to 3 days; reheat until hot through. Freezing is not recommended because the creamy dairy can split when thawed. For a lighter option, use half-and-half instead of heavy cream and swap half the mozzarella for a reduced-fat version while keeping the rest the same.