1. Preheat: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook Sausage: Brown Italian sausage in a skillet. Add olive oil if sausage is lean. Stir in onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
3. Add Greens: Stir in chopped spinach or kale until wilted. Remove from heat.
4. Make Sauce: Warm heavy cream, milk, and chicken broth in a saucepan. Season with salt, pepper, and red pepper flakes. Heat through without boiling.
5. Assemble Layers: Layer potatoes in the baking dish. Add half the sausage mixture, mozzarella, and half the sauce. Repeat layers and top with mozzarella + Parmesan.
6. Bake: Cover with foil and bake 40 minutes. Uncover and bake 15–20 minutes more until potatoes are tender and top is golden.
7. Rest & Serve: Let rest 10 minutes before slicing.

Tips:

• Use a mandoline for evenly sliced potatoes.
• Let casserole rest so layers set properly.
• Try provolone or fontina for extra flavor.
• Top with bacon bits for crunch.

Variations:

• Zippy Toscana: Add spicy sausage + red pepper flakes.
• Pasta Bake: Substitute cooked penne for potatoes.
• Vegetarian: Use plant-based sausage and veggie broth.
• Gluten-Free: Ensure broth & sausage are GF.

Storage:

• Refrigerate: Up to 4 days.
• Freeze: Up to 2 months (cool completely first).
• Reheat: Warm in oven or microwave.

FAQs:

• Use frozen spinach? Yes—thaw & squeeze dry.
• Use sweet potatoes? Absolutely.
• Dairy-free version? Try coconut milk + DF cheese.
• Prep ahead? Assemble up to 24 hours in advance.