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Preheat the oven to 400 degrees F.
In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Once cooked, move the bacon to a paper towel-lined plate to drain the excess grease.
In the same pot, cook the Italian sausage until browned. Move the sausage to another paper towel-lined plate to drain the excess grease.
Add a couple of tablespoons of olive oil to the pot and cook the chopped onions until transparent. Then, add minced garlic and kale. Continue cooking until the veggies have sweated down, then stir in flour and cook for another two to three minutes.
Pour in chicken broth and let the mixture come to a boil, then stir in heavy cream, salt, pepper, and chicken bouillon powder.
In a 9x13 baking dish, layer in the cooked bacon, Italian sausage, and sliced potatoes. Pour the cream mixture over the potatoes and cover the dish with aluminum foil.
Bake at 400 degrees F for 30 minutes, then remove the foil, top with a generous portion of grated Parmesan cheese, and bake uncovered for another 20 minutes. Allow the casserole to cool, top with a little extra Parmesan, and enjoy.