How to Make Creamy Potatoes Au Gratin with Collard Greens

I love collard greens, and I love potatoes. Put them into a creamy potatoes au gratin with collard greens dish and my friend, you have heaven in the kitchen. Something so simple and incredibly easy, every single person should know how to make potatoes au gratin and a simple greens recipe. This particular one is perfect in a pinch as a side dish, or you can even add sausage or another meat if you want to make it a main dish. So throw out those old dehydrated, overly processed boxes of potatoes au gratin from the store. Let’s learn how to make it homemade, with a twist!

You can tailor this recipe to your own cheese preference as well, which is pretty amazing. It’s such a versatile potatoes au gratin recipe, it truly is a farmhouse staple! It also works great on the holiday table.

Mix Up the Recipe!

Collard greens are a staple in the south, so adding them to a potatoes au gratin dish was a no brainer. But you don’t have to just use collard greens. You can use spinach, turnip greens, and even kale! Greens are good no matter what type they are.

Likewise, you can switch out the cheddar cheese for any type of cheese, really. Mexican blends, Monterey Jack, gruyere . . . you name it, it will probably work.

If you’re on a low carb diet, you might consider using turnips or parsnips in place of the potatoes. Even cauliflower would work for a more kept friendly dish!

For added flavor, try adding sausage or ground beef to the dish.

How to Make Creamy Potatoes Au Gratin with Collard Greens

It’s important to cut your potatoes thinly in this recipe. Use a mandolin, food processor with a slicer, or just a good old fashioned sharp knife. Whatever you decide to use, make sure your slices are no bigger than 1/4-inch thick. Also, make sure your slices are uniform in size, otherwise some potatoes won’t cook as quickly as others.

If you choose to use a bouillon base instead of chicken stock, you mostly certainly can. Simply add 1 tablespoon of bouillon or base, and enough water to mimic the same amount of chicken stock.

For any greens recipe, but especially this one, make sure you’ve cleaned your greens well and take off the extra hard stalk portions.

Creamy Potatoes Au Gratin with Collard Greens

3 large handfuls collard greens, coarsely chopped
4 large potatoes, thinly sliced
1 tbsp butter
3 cloves garlic, minced
1/2 onion, finely chopped
2 cups chicken stock
1 tsp salt
1 tsp pepper
1 cup milk
2 cups shredded cheese (I like to use cheddar or a mixture of cheeses)

Preheat oven to 400°.
Add butter into a large skillet on the stove and let melt. Add collard greens, onion, and garlic once butter is melted.
Add 1.5 cups of chicken stock to collard greens (reserve the rest for another part of the recipe). Cover and cook on a simmer for 15 minutes.
Cut potatoes into your thin slices while you wait.
Butter a medium sized baking dish (not quite as big as a 9×13).
In a large bowl combine collard greens (with liquid from pan), potatoes, salt, pepper, and 1 cup shredded cheese.
Place mixture into your baking dish. Pour in milk and remaining chicken stock. Add remaining cheese on top of mixture.
Cover and bake for 30 minutes, or until dish is bubbly.