Collard Green Gratin

A rich and comforting Southern-inspired gratin featuring tender collard greens and country ham in a creamy béchamel sauce, topped with crispy Parmesan breadcrumbs. This sophisticated casserole transforms humble collards into an elegant side dish.

8 servings

1 hr 36 min

Published October 4, 2025

Ingredients

•4 ounces very thinly sliced country ham or prosciutto
•1 cup coarse fresh breadcrumbs
•4 tablespoons olive oil, divided
•1 teaspoon chopped fresh thyme
•1 cup finely grated Parmesan, divided
•1 to taste Kosher salt, freshly ground pepper
•2 bunches collard greens
•1 large onion
•2 cloves garlic
•2 tablespoons unsalted butter
•2 tablespoons all-purpose flour
•2 cups whole milk
•¼ teaspoon freshly grated nutmeg

Cooking Instructions

1.
Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
25 min
2.
Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
15 min
3.
Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
4 min
4.
Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
20 min
5.
Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
12 min
6.
Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
20 min
7.
Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Ingredients

•4 ounces very thinly sliced country ham or prosciutto

•1 cup coarse fresh breadcrumbs

•4 tablespoons olive oil, divided

•1 teaspoon chopped fresh thyme

•1 cup finely grated Parmesan, divided

•1 to taste Kosher salt, freshly ground pepper

•2 bunches collard greens

•1 large onion

•2 cloves garlic

•2 tablespoons unsalted butter

•2 tablespoons all-purpose flour

•2 cups whole milk

•¼ teaspoon freshly grated nutmeg

Cooking Instructions

Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.

25 min

Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

15 min

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

4 min

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

20 min

Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

12 min

Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.

20 min

Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.