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Sausage Kale Potato Casserole - poet in the pantry

Sausage Kale Potato Casserole

Carrie @ poet in the pantry
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Servings 6


  • 3-4 russet potatoes sliced thin
  • 2-3 Tablespoons Kerrygold unsalted butter plus extra for greasing
  • 1 pound bulk hot Italian sausage or 4-5 links, casings removed
  • 1/2-2/3 bunch of curly-leaved kale washed, dried, and pulled off the stems
  • 1 cup shredded sharp cheddar cheese


  • Preheat oven to 400 degrees Fahrenheit. Grease a 9×13 baking dish and set aside.
  • Wash potatoes but do not skin them. Slice thinly and arrange in a single layer in the bottom of the baking dish. Drop a few thin pats of butter across the top of the potatoes. Bake for about 30 minutes.
  • While the potatoes are baking, brown the sausage. I prefer my large cast iron pan for this. Just make sure whatever you use is a big one. As that’s going, pull the kale off the stems and wash and dry it. If you have a Salad Spinner, use it. It makes the job so much easier. Set the kale aside.
  • Remove the sausage from the pan to a bowl and set it aside. Sauté the kale in the same pan in the sausage drippings until wilted to about half its original size. Remove from heat.
  • At this point, about 30 minutes should have passed. Take the baking dish out of the oven and layer on top of the potatoes the kale, sausage, and cheddar cheese. Return to the oven, uncovered, for 10 minutes.