Dairy Farmers of Canada

Sausage, Kale and Potato Casserole

Kale, fennel and potatoes are the healthy trio in a dish sure to please everyone.

  • Prep: 40 min
  • Cooking: 40 min
Yields 4 - 6
sausage kale and potato casserole


  • 1 garlic clove
  • 3 cups (115 g) kale stemmed and chopped
  • 1 leek white and light green parts chopped
  • 3 tbsp (45 mL) Butter
  • 1 tbsp (5 mL) fennel seeds
  • Freshly ground salt and pepper to taste
  • 4 Italian sausages cooked and sliced
  • 4 medium potatoes peeled, cooked and sliced
  • 2 tbsp (30 mL) Butter
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1/2 tbsp (2 mL) grated nutmeg
  • 3 tbsp (45 mL) plain breadcrumbs
  • 1/3 cups (80 mL) Canadian Parmesan grated
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Butter a 9-inch (23 cm) square ovenproof dish and rub with a halved garlic clove.

In a pot of salted boiling water, blanch the kale for 4 minutes. Drain and rinse under cold water. Squeeze dry and set aside.

Preheat oven to 375°F (190°C).

In a large pan, melt butter and sweat leek and fennel seeds 8 minutes without browning. Add kale and cook 1 minute while stirring. Season with salt and pepper.

Transfer to the prepared dish. Arrange sausage and potato on top. 

In a saucepan, melt the butter and add the flour.

Cook 2 minutes and add milk. Bring to a boil, whisking constantly.

Cook 2 more minutes and add nutmeg. Season with salt and pepper.

Pour the sauce over the dish and sprinkle with breadcrumbs and cheese.* Cook 30 minutes in the middle of the oven until sauce is bubbling. 


*At this point, the dish can be covered with plastic wrap and refrigerated for cooking the next day.

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Nutritional information

Per serving
Energy: 497 Calories
Protein: 18 g
Carbohydrate: 36 g
Fat: 32 g
Fibre: 4.8 g
Sodium: 633 mg

Top 5 Nutrients

(% DV*)
Calcium: 21 % / 234 mg
Selenium: 41 %
Thiamin: 43 %
Vitamin B12: 56 %
Vitamin C: 65 %