Cheesy Collard Greens Gratin: A Southern-Inspired Baked Casserole That Redefines Comfort Food

The culinary world is full of comfort food classics, but few dishes manage to blend traditional Southern soul with luxurious, creamy French technique quite like the Cheesy Collard Greens Gratin. Forget the long, slow-simmered, often vinegary collards of the past. This recipe takes those hearty, nutrient-rich greens and bathes them in a rich, velvety Béchamel cheese sauce, crowning them with a golden, crispy panko and Parmesan topping. It transforms a humble side dish into a decadent, show-stopping casserole perfect for holidays, Sunday dinners, or any time you need serious comfort.

This ultimate Cheesy Collard Greens Gratin offers an incredible textural experience: the tender, slightly smoky greens contrast beautifully with the sharp, bubbling cheese sauce and the satisfying crunch of the breadcrumb crust. If you are looking for a recipe that will impress guests and introduce new life into your repertoire of side dishes, you have come to the right place. We promise, even the staunchest collard green skeptics will be asking for seconds of this creamy, irresistible baked sensation.

Why You’ll Love This Creamy Cheesy Collard Greens Gratin

There are countless ways to prepare collard greens, but this gratin method elevates the dish far beyond a traditional pot likker. This recipe is designed to be a deeply satisfying culinary experience, hitting all the high notes of flavor and texture, ensuring it earns a permanent spot on your dinner table rotation.

A Symphony of Texture and Flavor

What sets this Cheesy Collard Greens Gratin apart is the sophisticated layering of elements. Traditional Southern collards are often cooked until they are very soft, sometimes losing some structural integrity. In this casserole, we cook the greens just until they are tender a slight bite remains then slice them into delicate ribbons (a chiffonade). This preparation ensures the greens absorb the flavor of the aromatics (onion, garlic, smoked paprika) while maintaining a lovely texture.

The cheese sauce is the real star. Unlike simple cream sauces, we create a classic Béchamel a French mother sauce based on butter, flour, and milk and infuse it with rich, tangy cheeses like sharp cheddar and nutty Gruyère. This combination produces a sauce that is smooth, thick, and perfectly blankets the collards without becoming watery. The addition of dry mustard and nutmeg are classic Béchamel techniques that deepen the savory profile, turning this from a simple side into a sophisticated, rich baked casserole.

The Perfect Holiday Showstopper

While often reserved for holidays like Thanksgiving or Christmas, this Cheesy Collard Greens Gratin is easy enough for a weekend meal, yet elegant enough for a special occasion. If you are tired of the same old green bean casserole, this Southern baked casserole offers a fresh, vibrant, and utterly delicious alternative. It pairs perfectly with roasted meats, holiday hams, or slow-cooked barbecue. It’s a guaranteed crowd-pleaser that appeals across generations, even winning over picky eaters who usually avoid greens.

The preparation is also smartly phased. You can cook the collard greens and prepare the cheese sauce ahead of time, assembling the gratin just before you are ready to bake. This time-saving strategy is invaluable when hosting, allowing you to focus on your main course while the oven transforms this mixture into a bubbly, golden-brown dream. The ease of preparation, coupled with the impressive final result, makes this Cheesy Collard Greens Gratin truly lovable.

Elevating Tradition: Why You Should Try This Southern Baked Casserole

Collard greens hold a powerful place in Southern culinary history. Traditionally, they symbolize good luck and prosperity, especially when served on New Year’s Day. However, the lengthy cooking process required to tenderize them, often using pork jowl or hock, results in a distinct, sometimes assertive flavor. This gratin recipe honors the collard’s heritage but elevates the preparation, making it lighter, creamier, and infinitely more appealing to a modern palate.

The Art of the Creamy Collard Greens Transformation

By incorporating the classic technique of the French gratin (baking an ingredient in a creamy sauce until topped with a golden crust), we achieve a remarkable transformation. The lengthy simmering process is retained, ensuring the collards are tender, but the liquid used is a light broth rather than heavy smoked pork liquid. This allows the natural, slightly earthy, and subtly sweet flavor of the greens to shine, complemented, rather than masked, by the savory aromatics.

Furthermore, the sharp and nutty cheese combination provides an acidic counterpoint to the greens’ natural bitterness, achieving a perfect flavor balance. This dish isn’t just a side; it’s a vehicle for bringing people together over intensely satisfying comfort food. If you’ve struggled to make collard greens appealing to your family, this Cheesy Collard Greens Gratin is the solution. It’s a healthy vegetable disguised as a decadent indulgence.

For those preparing large holiday meals, casseroles are essential, and this classic side dish option provides textural variety alongside staples like mashed potatoes and stuffing. Plus, the gratin sets up beautifully upon resting, making it an excellent dish for potlucks or serving buffet-style. It’s the kind of dish that garners compliments and requests for the recipe every time.

Try this recipe to expand your Southern comfort repertoire beyond macaroni and cheese. Experience how the simple addition of a classic Béchamel and a blend of high-quality cheeses can turn an everyday green into an extraordinary culinary highlight.

Essential Ingredients and Tools for the Perfect Southern Baked Casserole

Success in making a truly spectacular Cheesy Collard Greens Gratin relies on using high-quality ingredients and having the right tools. We break down the necessary components and the function of each element, ensuring your final dish is rich, creamy, and flavorful.

Ingredients Breakdown with Precise Quantities

For the Collard Greens:

• 2 large bunches (about 3 pounds) fresh collard greens: Look for firm, vibrant green leaves. Proper washing and slicing are critical for the best texture in this baked casserole.
• 2 tablespoons olive oil: Used for sautéing the aromatics.
• 1 medium yellow onion, finely diced: Provides a foundational sweetness and aroma.
• 4 cloves garlic, minced: Essential flavor base.
• 1 cup chicken or vegetable broth (low sodium): Used to tenderize the greens and create a minimal amount of “pot likker” flavor without being overpowering.
• 1/2 teaspoon smoked paprika: The secret ingredient! It imparts a subtle, smoky depth traditionally achieved through pork fat, giving the greens that deep Southern flavor profile.
• 1/4 teaspoon red pepper flakes (optional, for heat): Adds a crucial layer of mild heat that balances the richness of the cheese.
• Salt and freshly ground black pepper, to taste: Season generously! Collards can handle substantial seasoning.

For the Cheese Sauce (Béchamel):

This sauce is the backbone of the Cheesy Collard Greens Gratin it must be smooth, thick, and perfectly seasoned.

• 4 tablespoons unsalted butter: The fat component for the roux.
• 1/4 cup all-purpose flour: The thickening agent (the base of the roux).
• 3 cups whole milk, warmed: Using warm milk prevents the sauce from seizing or becoming lumpy when added to the roux.
• 1/4 teaspoon ground nutmeg: A non-negotiable seasoning in classic Béchamel; it enhances the dairy flavors beautifully.
• 1 teaspoon dry mustard powder: Adds a sharp tang that cuts through the richness of the cream and cheese.
• 1 cup sharp cheddar cheese, freshly grated (reserve 1/2 cup for topping): Provides the characteristic sharp, tangy flavor.
• 1 cup Gruyère or Monterey Jack cheese, freshly grated: Gruyère offers nutty, complex notes; Monterey Jack provides smooth melting qualities. Freshly grating the cheese is mandatory for the best melt!

For the Crispy Topping:

• 1 cup panko breadcrumbs: Panko yields a superior crunch compared to standard breadcrumbs.
• 2 tablespoons unsalted butter, melted: Helps brown the panko and binds the topping together.
• 1/2 cup reserved grated sharp cheddar cheese: Used for binding and maximizing flavor in the crust.
• 1/4 cup grated Parmesan cheese: Adds a salty, umami kick to the golden crust.

Recommended Tools and Utensils for Recipe Success

To ensure smooth execution of this comforting gratin, having the right tools on hand will make the process much easier, especially when dealing with large amounts of greens and a delicate Béchamel sauce.

1. Large Dutch Oven or Deep Skillet: You will need a spacious vessel to sauté the large volume of raw collards and allow them room to wilt and simmer efficiently. A heavy-bottomed Dutch oven is ideal for even heat distribution.

2. 9×13 Inch Baking Dish: The standard size for most casseroles. Lightly grease this dish to prevent sticking and ensure easy serving.

3. Medium Saucepan and Whisk: Absolutely crucial for the Béchamel. The saucepan should have a thick bottom to prevent scorching. A sturdy wire whisk is necessary for incorporating the milk into the roux without creating lumps. When creating a creamy sauce, a whisk is your best friend!

4. Sharp Knife and Cutting Board: Essential for the chiffonade technique required for slicing the collard greens into thin ribbons.

5. Colander/Strainer: You must drain the collards thoroughly after cooking. Any excess moisture will dilute your creamy cheese sauce, leading to a watery gratin. A fine-mesh colander is best for this task.

6. Cheese Grater: We cannot stress this enough: avoid pre-shredded cheese. Pre-shredded varieties contain anti-caking agents that interfere with melting, resulting in a gritty sauce. Grating the sharp cheddar and Gruyère yourself ensures a smooth, luscious Béchamel.

Mastering the Technique: Step-by-Step Instructions for Cheesy Collard Greens Gratin

Executing this recipe perfectly requires precision, especially during the cooking and draining of the greens and the creation of the cheese sauce. Follow these detailed steps for a flawless, deeply flavored Southern baked casserole.

Step 1: Preparing the Collard Greens (The Chiffonade)

The preparation of the greens sets the stage for the gratin’s texture. Skip chopping them coarsely; they must be sliced thin.

1. Wash and Destem: Thoroughly wash the collard greens, paying close attention to grit hidden in the folds. Strip the leaves from the thick central ribs. Discard the ribs, as they remain tough even after simmering.
2. Chiffonade Technique: Stack several leaves on top of one another (about 4-5 leaves at a time). Roll them tightly like a cigar, then use a very sharp knife to slice them crosswise into thin ribbons (a chiffonade). This elegant cut ensures the greens cook quickly and evenly, and blend perfectly into the sauce. Set the greens aside.

Step 2: Sauté the Aromatics and Cook the Greens

This is where the collards gain their foundational flavor a delicate balance of smoky, savory, and aromatic notes.

3. Sauté Base: Preheat a large Dutch oven or deep skillet over medium heat and add the 2 tablespoons of olive oil. Add the diced yellow onion and sauté for 5 to 7 minutes until softened and translucent.
4. Add Garlic and Spice: Add the minced garlic and sauté for just 1 minute until fragrant. Crucial Tip: Do not allow the garlic to brown, as this will introduce a bitter flavor. Stir in the smoked paprika and red pepper flakes (if using) and cook for 30 seconds.
5. Wilt and Simmer: Add the prepared collard greens to the pan in batches, stirring frequently. They will look overwhelmingly voluminous at first, but will wilt down significantly. Pour in the broth.
6. Tenderize: Cover the pan, reduce the heat to low, and simmer the greens for 15 to 20 minutes, or until they are tender but still hold their shape.
7. Drain Thoroughly: Once cooked, transfer the collards to a colander or strainer. This step is critical: You must drain the collards well to remove excess liquid, ensuring they are as dry as possible. Press down gently with a spoon to extract more moisture. Season the drained greens with salt and pepper, then transfer them to a large mixing bowl.

Step 3: Preparing the Béchamel Cheese Sauce

The Béchamel is a simple yet foundational sauce. Precision is key to avoid lumps.

8. Start the Roux: While the greens are simmering, melt the 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour to create a smooth paste (the roux).
9. Cook the Roux: Cook the roux, stirring constantly, for 1 to 2 minutes. This step is essential to cook out the raw flour flavor. The roux should look pale blonde but not brown.
10. Add Milk: Slowly whisk the warm milk into the roux. Pour in a steady stream to allow the roux to gradually absorb the liquid; this technique prevents lumps.
11. Thicken: Bring the sauce to a gentle simmer, whisking frequently until it thickens sufficiently to easily coat the back of a wooden spoon (about 5 to 8 minutes). Reduce the heat to low.

Step 4 & 5: Finishing the Sauce, Layering, and Topping the Gratin

We are now combining the luxurious sauce with the tender greens and preparing for baking.

12. Finish the Sauce: Remove the saucepan from the heat. Stir in the nutmeg and dry mustard. Add the Gruyère and 1 cup of the sharp cheddar cheese (remember to reserve the remaining 1/2 cup for the topping). Stir until the cheeses are completely melted and the sauce is smooth and glossy. Taste the sauce and adjust seasonings with salt and pepper.
13. Assemble the Gratin Base: Pour about three-quarters of the cheese sauce over the drained collard greens in the mixing bowl and stir thoroughly to coat every piece of the greens evenly.
14. Prepare for Baking: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread the cheesy collard green mixture evenly into the prepared baking dish.
15. Add the Top Layer: Pour the remaining cheese sauce over the top of the greens. This layer ensures the casserole remains moist and provides a gooey base for the crust.
16. Create the Crispy Topping: In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, the reserved 1/2 cup of sharp cheddar, and the grated Parmesan cheese. Toss the mixture until the breadcrumbs are lightly coated in the butter and cheese. Sprinkle this topping mixture evenly over the entire surface of the collard greens.

For more visual inspiration on preparing creamy, decadent holiday side dishes, check out my board on Pinterest!

Step 6: Bake and Serve

The final, crucial step is baking the Cheesy Collard Greens Gratin until it achieves that perfect golden crust.

17. Bake: Place the gratin in the preheated oven and bake for 25 to 30 minutes, or until the sauce is visibly bubbling around the edges and the breadcrumb topping is golden brown and beautifully crisp.
18. Rest: Remove the gratin from the oven and allow it to rest for 10 to 15 minutes before serving. Do not skip this step! This resting time allows the sauce to cool slightly and solidify, which prevents the gratin from being runny when you scoop it out.

Tips, Variations, and Making This Gratin Your Own

One of the best things about a hearty comfort food like this Cheesy Collard Greens Gratin is its adaptability. Whether you need to adjust for dietary restrictions or simply want to change the flavor profile, these tips and variations will ensure success.

Ingredient Alternatives and Substitutions

• Cheese Swaps: If you cannot find Gruyère, use white cheddar, smoked Gouda, or Fontina. For a sharper, more traditional Southern flavor, use only extra sharp cheddar. For the topping, Pecorino Romano can replace Parmesan for a saltier bite.
• Greens: While collards are preferred, you can easily substitute other hearty greens like kale or turnip greens. If using kale, be sure to remove the tough stems and massage the leaves lightly with oil after chopping to break down some of the bitterness before cooking.
• Broth Flavor Boost: If you miss the traditional flavor that bacon or ham hock provides, you can add 2 ounces of finely diced bacon or pancetta to the pan before the onions. Cook until crispy, remove the bacon bits, sauté the onions in the bacon fat, and then sprinkle the crispy bacon back into the mixture before baking.

Dietary Variations (Gluten-Free and Vegan Options)

Making this Cheesy Collard Greens Gratin accessible to everyone is simple with a few smart substitutions:

• Gluten-Free Gratin: Substitute the all-purpose flour in the roux with an equal measure of a gluten-free all-purpose baking blend (ensure it contains xanthan gum). Alternatively, you can use cornstarch or tapioca starch, but reduce the amount slightly (use 3 tablespoons instead of 1/4 cup of flour). Swap the panko breadcrumbs for gluten-free panko or finely crushed gluten-free crackers (like rice crackers).
• Vegan Option: Achieving the creamy base is manageable. Replace the dairy butter with a high-quality vegan butter substitute. Use unsweetened oat milk or cashew milk for the liquid, as they provide better creaminess than almond milk. For the cheese, use vegan sharp cheddar and mozzarella shreds that are known for good melting quality. Nutritional yeast can also be added (2-3 tablespoons) to enhance the “cheesy” flavor in the Béchamel base.

Avoiding Common Gratin Mistakes

The two biggest challenges with any baked gratin are a watery sauce and a grainy texture. Here’s how to avoid them:

1. The Watery Gratin Crisis: If your gratin is watery, it means the collard greens released too much moisture into the sauce. Solution: Ensure you drain the cooked greens completely (Step 2, Instruction 7). If they are still damp, you can spread them on a baking sheet and bake them at 300°F for 5 minutes to dry them out further before adding the cheese sauce.
2. The Grainy Sauce Problem: This is usually caused by two factors: using pre-shredded cheese or rushing the roux. Solution: Always grate your own cheese for the smoothest melt. Additionally, ensure you whisk the milk into the roux slowly and steadily, bringing the Béchamel to a gentle simmer to fully activate the flour’s thickening power.
3. Roux Control: If your roux seems too thick when you add the milk, don’t panic. Add the milk slowly, whisking vigorously. If lumps persist, you can strain the finished Béchamel sauce through a fine-mesh sieve before adding the cheese.

This classic comfort side dish, when prepared with care and attention to these details, yields a luxurious result every single time.

Nutritional Insights: Benefits of Collard Greens and the Power of this Casserole

While the word “gratin” suggests indulgence (and this Cheesy Collard Greens Gratin certainly delivers that), the base vegetable offers powerful nutritional benefits. Collard greens are a powerhouse of essential vitamins and minerals, grounding this comfort dish in healthy eating, despite the rich additions.

The Health Benefits of Collard Greens

Collards are a member of the cruciferous family, related to kale and cabbage, and are renowned for their nutritional density:

• Vitamin K Powerhouse: Collard greens are exceptionally high in Vitamin K, which plays a vital role in blood clotting and bone health. A single serving of cooked collards often provides well over the daily recommended intake.
• Rich in Fiber: Collards are high in dietary fiber, which aids digestion, promotes satiety, and helps stabilize blood sugar levels.
• Antioxidant Rich: They contain various antioxidants, including sulforaphane, which may have anti-inflammatory and cancer-fighting properties.
• Essential Vitamins: They are a good source of Vitamin A (for eye health) and Vitamin C (an immunity booster).

A Look at the Nutritional Profile

It is important to note that adding a decadent Béchamel cheese sauce increases the calorie and fat content significantly compared to plain steamed greens. However, when viewed as an occasional side dish, especially one incorporating such a dense vegetable, the resulting nutritional profile is balanced.

(Note: Exact nutritional figures vary based on portion size and ingredient brand. The following is an estimation per serving for this 8-serving recipe):

Tips for a Lighter Gratin

If you wish to enjoy this creamy collard greens casserole with fewer calories, consider these modifications:

1. Milk Substitution: Use 1% or 2% milk instead of whole milk in the Béchamel. Avoid skim milk, as it may compromise the creaminess.
2. Cheese Reduction: Reduce the amount of Gruyère by half, or replace one cup of sharp cheddar with a lower-fat, yet flavorful, cheese like reduced-fat sharp white cheddar.
3. Béchamel Base: Use less butter (3 tablespoons instead of 4) in the roux, though this will require meticulous whisking to maintain smoothness.
4. Less Topping: Halve the panko and cheese topping amount, focusing the crisp texture only on the center of the gratin.

Frequently Asked Questions About Cheesy Collard Greens Gratin

Conclusion: The Ultimate Southern Side Dish Transformed

The Cheesy Collard Greens Gratin is more than just a side dish; it is a culinary bridge between classic Southern tradition and sophisticated comfort cooking. By trading the traditional long, smoky simmer for a creamy, cheesy, oven-baked treatment, we have created a truly unforgettable casserole. The combination of tender, ribbon-cut collard greens, the depth of flavor provided by the smoked paprika and garlic, and the luxurious, nutty Béchamel cheese sauce makes this recipe a guaranteed hit.

The golden, crunchy panko crust is the crowning glory, providing that satisfying textural contrast that defines a great gratin. Whether you are hosting a festive holiday dinner or simply seeking a spectacular new way to get your family to enjoy their greens, this recipe offers richness, complexity, and a profound sense of warmth.

We encourage you to set aside any reservations you might have about collard greens and dive headfirst into this creamy, dreamy Southern baked casserole. Take the time to drain the greens properly and build that Béchamel sauce slowly the results will speak for themselves. Try this Cheesy Collard Greens Gratin today, share your results in the comments below, and let us know how this comforting classic stole the show at your next meal!

CHEESY COLLARD GREENS GRATIN: A SOUTHERN-INSPIRED BAKED CASSEROLE

This comforting Southern-inspired casserole features tender collard greens simmered with aromatics, baked in a rich, creamy Béchamel cheese sauce, and finished with a golden, crispy panko topping.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Casserole, Side Dish

Cuisine: American, Southern

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Collard Greens

• 3 pounds fresh collard greens about 2 large bunches
• 2 tablespoons olive oil
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 1 cup chicken or vegetable broth low sodium
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes optional, for heat
• Salt and freshly ground black pepper to taste

For the Cheese Sauce (Béchamel)

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk warmed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon dry mustard powder
• 1 1/2 cups sharp cheddar cheese, freshly grated 1 cup for sauce; reserve 1/2 cup for topping
• 1 cup Gruyère or Monterey Jack cheese, freshly grated

For the Crispy Topping

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Equipment

• Large Dutch Oven or Deep Skillet
• Medium saucepan
• 9x13 inch baking dish
• Large Mixing Bowl

Method

 

Prepare the Collard Greens

1. Thoroughly wash the collard greens. Strip the leaves from the thick central ribs. Stack several leaves on top of one another, roll them tightly like a cigar, and slice them into thin ribbons (a chiffonade). Set the greens aside.
2. Preheat a large Dutch oven or deep skillet over medium heat and add the 2 tablespoons of olive oil. Add the diced yellow onion and sauté for 5 to 7 minutes until softened and translucent. Add the minced garlic and sauté for 1 minute until fragrant. Do not allow the garlic to brown.
3. Add the prepared collard greens to the pan in batches, stirring until they wilt down slightly before adding the next batch. Pour in the broth, smoked paprika, and red pepper flakes (if using). Cover the pan, reduce the heat to low, and simmer the greens for 15 to 20 minutes, or until tender.
4. Once cooked, drain the collards well in a colander to remove excess liquid, ensuring they are as dry as possible. Press down on the greens to squeeze out moisture. Season with salt and pepper, then transfer the greens to a large mixing bowl.

Prepare the Cheese Sauce and Assemble

1. While the greens are simmering, prepare the sauce. Melt the 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour to create a smooth paste (a roux). Cook the roux, stirring constantly, for 1 to 2 minutes to cook out the raw flour flavor. Slowly whisk the warm milk into the roux, pouring in a steady stream to prevent lumps.
2. Bring the sauce to a gentle simmer, whisking frequently until it thickens sufficiently to coat the back of a spoon (about 5 to 8 minutes). Reduce the heat to low. Remove the saucepan from the heat, and stir in the nutmeg and dry mustard powder.
3. Add the Gruyère and 1 cup of the sharp cheddar cheese. Stir until the cheeses are completely melted and the sauce is smooth. Taste the sauce and adjust seasonings with salt and pepper as needed. Pour about three-quarters of the cheese sauce over the drained collard greens in the mixing bowl and stir thoroughly to coat every piece of the greens evenly.

Layer, Top, and Bake

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread the cheesy collard green mixture evenly into the prepared baking dish. Pour the remaining cheese sauce over the top of the greens.
2. In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, the reserved 1/2 cup of sharp cheddar, and the grated Parmesan cheese. Toss the mixture until the breadcrumbs are lightly coated in the butter and cheese. Sprinkle this topping mixture evenly over the entire surface of the collard greens.
3. Place the gratin in the preheated oven and bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crisp. Remove the gratin from the oven and allow it to rest for 10 to 15 minutes before serving. This resting time helps the gratin set up, making it easier to scoop and serve.

Notes

If you prefer a smokier flavor without heat, omit the red pepper flakes and increase the smoked paprika to 3/4 teaspoon. This dish can be prepared entirely ahead of time up to the point of adding the panko topping; cover and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the bake time if baking from cold.