Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Dutch stamppot made by mashing potatoes with kale and served with slices of savory smoked sausage baked to perfection. This dutch-inspired italian ready in about 40 minutes pairs peeled and quartered russet potatoes, chopped kale leaves, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (15 ratings) Prep: 10 min Cook: 30 min Serves 4 Dutch cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 10 minutes.
  2. Step 2: Add 6 cups chopped kale leaves to the boiling potatoes and cook together for an additional 10 minutes until potatoes are tender and kale is wilted.
  3. Step 3: Drain the potatoes and kale well and return to the pot. Add 3 tbsp unsalted butter, 1/2 cup warm milk, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Mash thoroughly until creamy and well combined.
  4. Step 4: While the potatoes cook, preheat your oven to 375°F. Lightly brush 14 oz smoked sausage with 1 tbsp olive oil and place on a baking sheet.
  5. Step 5: Bake the sausage for 20 minutes, turning halfway, until heated through and slightly browned.
  6. Step 6: Serve the mashed stamppot hot with sliced smoked sausage on top and 2 tbsp mustard on the side for dipping.

Frequently asked questions

How long does Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped kale leaves from drying out.

Can I substitute ingredients in Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage?

Dutch italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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