Spicy Sausage and Kale White Cheddar Potato Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 2 lb russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
• 1 lb spicy Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 6 oz kale, stems removed, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 2 1/2 cups (about 10 oz) shredded sharp white cheddar
• 1/3 cup grated Parmesan (optional but recommended)
• 1 tsp smoked paprika
• 1/2–1 tsp crushed red pepper flakes
• 1 tbsp olive oil, plus 1 tbsp butter (for greasing)
• 1 tsp Dijon mustard
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper (divided, to taste)

Do This

• 1) Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. Thinly slice potatoes and pat dry.
• 2) In a large skillet, heat olive oil over medium-high. Brown sausage, breaking it up. Add onion, then garlic, smoked paprika, and red pepper flakes; cook until fragrant.
• 3) Add kale and cook until wilted. Stir in cream, broth, Dijon, salt, and pepper. Simmer 2–3 minutes, then turn off heat.
• 4) Layer half the potatoes in the dish, overlapping slightly. Lightly season with salt and pepper. Spoon half the sausage-kale mixture and some of the creamy liquid over the potatoes. Top with one-third of the cheddar.
• 5) Repeat with remaining potatoes, sausage mixture, and cream. Finish with remaining cheddar and Parmesan on top.
• 6) Cover tightly with foil and bake 40 minutes. Uncover and bake 25–30 minutes more, until potatoes are tender and top is deeply golden and bubbling.
• 7) Rest 10–15 minutes before serving so the layers set. Garnish with extra red pepper flakes or chopped parsley if you like.

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Why You’ll Love This Recipe

• Comfort food at its best: tender layers of potatoes soaked in chili-spiked cream and melted white cheddar.
• Spicy sausage and earthy kale add tons of flavor and texture, making this a full meal in one pan.
• Great for feeding a crowd, potlucks, or cozy weekends; leftovers reheat beautifully.
• Flexible heat level: easy to dial the spice up or down to suit everyone at the table.

Grocery List

• Produce: Russet or Yukon Gold potatoes, yellow onion, garlic, kale, optional fresh parsley or green onions for garnish.
• Dairy: Heavy cream, sharp white cheddar cheese, Parmesan cheese (optional), butter.
• Pantry: Spicy Italian sausage (from meat section), olive oil, low-sodium chicken broth, Dijon mustard, smoked paprika, crushed red pepper flakes, kosher salt, black pepper.

Full Ingredients

Main Potato Bake

• 1 tbsp butter, softened (for greasing the baking dish)
• 2 lb russet or Yukon Gold potatoes, scrubbed and thinly sliced about 1/8 inch thick (peel on or off)
• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 6 oz kale, stems removed and leaves thinly sliced (about 5–6 packed cups)
• 1 1/2 cups heavy cream
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2–1 tsp crushed red pepper flakes (adjust to taste)
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided (plus more to taste)

Cheese Layer

• 2 1/2 cups (about 10 oz / 280 g) sharp white cheddar cheese, coarsely shredded
• 1/3 cup (about 1 oz / 30 g) finely grated Parmesan cheese (optional but adds a nice salty bite)

Optional Garnishes

• Chopped fresh flat-leaf parsley or sliced green onions
• Extra crushed red pepper flakes
• Freshly ground black pepper or flaky sea salt

Step-by-Step Instructions

Step 1: Preheat the oven and prep the dish

Preheat your oven to 375°F (190°C) with a rack in the center. Generously grease a 9×13-inch (23×33 cm) baking dish with the softened butter, making sure to coat the bottom and sides. This helps prevent sticking and gives the edges a delicious browned flavor.

Scrub the potatoes well. Peel them if you prefer a smoother texture, or leave the skins on for a more rustic feel. Using a sharp knife or mandoline, slice the potatoes into 1/8-inch (3 mm) rounds. Try to keep the slices even so they cook at the same rate. Spread the slices out on a clean kitchen towel and gently pat dry to remove excess surface moisture; this helps the creamy sauce cling to the potatoes rather than thinning out.

Step 2: Brown the sausage and build flavor

In a large deep skillet or sauté pan, heat the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small crumbles. Cook for 6–8 minutes, until the sausage is well browned and no longer pink.

Stir in the diced onion and 1/2 teaspoon of the kosher salt. Cook for 4–5 minutes, stirring occasionally, until the onion is softened and starting to turn golden at the edges. Add the minced garlic, smoked paprika, and crushed red pepper flakes. Cook for 30–60 seconds, just until fragrant, scraping up any browned bits from the bottom of the pan.

Step 3: Wilt the kale and make the chili-spiked cream

Add the sliced kale to the skillet in two batches if needed, stirring as it wilts down. Cook for 3–4 minutes until the kale is softened and dark green but not mushy.

Pour in the heavy cream and chicken broth. Stir in the Dijon mustard, another 1/2 teaspoon salt, and about 1/4 teaspoon black pepper. Bring the mixture just to a gentle simmer, then reduce the heat to low and cook for 2–3 minutes to warm everything through and let the flavors meld. Do not let it boil hard, or the cream can separate. Taste the sauce and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Turn off the heat.

Step 4: Build the first potato and sausage layer

Give the potato slices a final pat dry if they have released more moisture. Arrange half of the potatoes in the bottom of the prepared baking dish in slightly overlapping rows, like shingles on a roof. Try to cover the entire surface in an even layer.

Sprinkle the potatoes lightly with about 1/4 teaspoon salt and a pinch of black pepper. Using a slotted spoon, spoon half of the sausage-and-kale mixture evenly over the potatoes, distributing the solids across the surface. Then ladle about half of the creamy liquid from the skillet over the layer so everything is lightly coated. Scatter about one-third of the shredded white cheddar over this layer.

Step 5: Repeat the layers and add the cheese topping

Arrange the remaining potatoes on top in another even, slightly overlapping layer. Again, season lightly with about 1/4 teaspoon salt and a pinch of black pepper. Spread the remaining sausage-and-kale mixture over the potatoes, followed by the rest of the chili-spiked cream from the pan. Gently shake or tap the baking dish on the counter to help the cream settle down between the layers.

Sprinkle the remaining shredded cheddar evenly over the top, followed by the grated Parmesan if using. Try to cover the surface completely with cheese for the best golden crust. Cover the dish tightly with aluminum foil, tenting it slightly so it does not touch the cheese too much.

Step 6: Bake until bubbly, tender, and deeply golden

Place the covered dish on the center rack of the preheated oven. Bake for 40 minutes, covered, to allow the potatoes to steam and soften. After 40 minutes, carefully remove the foil (watch for steam).

Return the uncovered dish to the oven and bake for another 25–30 minutes, or until the top is deeply golden and bubbling and a knife inserted into the center meets very little resistance from the potatoes. If the top is browning too quickly before the potatoes are fully tender, loosely re-cover with foil. If you want extra color, you can broil on high for 2–3 minutes at the end, watching very closely so it does not burn.

Step 7: Rest, garnish, and serve

Remove the bake from the oven and let it rest on a cooling rack for 10–15 minutes before serving. This brief rest allows the creamy sauce to thicken slightly and the layers to set, so you get cleaner scoops instead of a runny casserole.

Just before serving, sprinkle with chopped fresh parsley or sliced green onions if using, plus a few extra red pepper flakes or freshly ground black pepper for a little flair. Serve generous scoops onto warm plates or shallow bowls, making sure each portion gets plenty of potatoes, sausage, kale, and that crisp-cheesy top layer.

Pro Tips

• Use a mandoline if you have one. Ultra-even 1/8-inch potato slices cook more uniformly and create beautiful, defined layers.
• Season as you layer. Lightly salting the potatoes in each layer ensures the entire bake is well seasoned, not just the sauce.
• Keep the cream gentle. When making the chili-spiked cream, aim for a bare simmer. A hard boil can cause the dairy to separate and become grainy.
• Adjust the heat level. For milder palates, use mild Italian sausage and reduce red pepper flakes to 1/4–1/2 teaspoon. For extra kick, add a pinch more flakes or a spoonful of your favorite chili paste to the cream.
• Let it rest before serving. The 10–15 minute rest is essential for neat slices and a luscious, silky sauce instead of a soupy casserole.

Variations

• Milder family version: Swap spicy Italian sausage for sweet/mild Italian sausage, cut the crushed red pepper to 1/4 teaspoon, and add an extra 1/4 cup Parmesan on top for more cheesy richness without the heat.
• Smoky ranch-style bake: Add 4 slices cooked, crumbled bacon to the sausage mixture and increase smoked paprika to 1 1/2 teaspoons. Use half white cheddar and half smoked gouda for an extra campfire-like flavor.
• Vegetarian twist: Replace the sausage with 1 1/2 cups cooked white beans (cannellini or Great Northern). Add 1 extra teaspoon smoked paprika and 1 tablespoon olive oil for richness. The bake will be less meaty but still satisfying and hearty.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave until hot, or reheat larger portions in a 350°F (175°C) oven, covered, for 20–25 minutes, until warmed through.

To make ahead, assemble the entire dish up to the point of baking, cover tightly with foil, and refrigerate up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if it is very cold going into the oven. This dish can be frozen after baking, wrapped well, for up to 2 months, though the potatoes may soften slightly after thawing. Reheat from thawed in a 350°F (175°C) oven until hot and bubbling.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 740 calories; 52 g fat; 23 g saturated fat; 45 g carbohydrates; 4 g fiber; 6 g sugar; 28 g protein; 1,100 mg sodium. Values will vary based on specific brands and any ingredient substitutions.