Preheat your oven to 400°F (200°C). Coat a 9x13" baking dish with nonstick spray. Layer thinly sliced russet potatoes evenly across the bottom of the dish.

In a skillet over medium heat, cook and crumble the ground Italian sausage and bacon until browned. Drain excess grease and spread the mixture over the potato layer.

Sauté the diced white onion and garlic paste in the skillet for 2-3 minutes until soft. Stir in kale leaves until they begin to wilt.

Sprinkle in the flour and cook for 1 minute. Gradually whisk in chicken broth and simmer until thickened. Pour in heavy whipping cream and stir until combined.

Lightly beat an egg and temper it with some hot sauce before stirring back into the skillet until smooth.

Add half of the Parmesan cheese to the sauce and stir until melted. Pour over the layered ingredients in the baking dish.

Cover the dish with foil and bake for 50-60 minutes. Remove foil, sprinkle remaining Parmesan cheese, and bake for an additional 25-30 minutes until golden and bubbly.

Remove from the oven and let cool for 10 minutes before serving. Cut into portions and garnish as desired.