Au Gratin Potatoes with Collards

This recipe is the same one that I made here, except I added steamed, chopped collard greens. Because, why not?

It's also the perfect opportunity to use the food processor.


Au Gratin Potatoes with Collards

2 lb yukon gold potatoes, organic: 1.20
1 onion: 0.20
salt and pepper
2 c. milk: 0.32
5 oz cheddar cheese: 0.78
2 Tbsp butter: 0.13
2 Tbsp flour: 0.01
1 bu collard greens: 1.00

Total: $3.64 for about 6 generous servings (8 side dish servings): $0.46 to $0.64 per serving.


Wash the collards and remove stems. Steam for 10 mins.

Fire up the food processor, you'll need all the attachments except the one to make dough. Slice the potatoes, put in a bowl.

Slice the onions. Saute the onions in the butter until soft and browning.

Chop the steamed collard greens. Add to the potatoes in the bowl.

Shred the cheese.

When the onions are sauteed, add the flour to make a roux, and cook a couple of minutes. Add the milk slowly, stirring constantly. Add the potatoes and collards and salt and pepper (and nutmeg, if you've got it). Stir. Bring to a boil, and then the sauce will start to thicken.

Add all but 1/4 cup cheese. Stir. Put in a greased dish. Bake 1 hour at 375F, uncovered. Then cover and cook 20 min. Remove cover, add remaining cheese and bake 5 mins. You can add some breadcrumbs to the topping if you like, and if you are me and have a ton of breadcrumbs.