Julia Child's Cauliflower au Gratin is the Side Dish of the Year
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- Опубліковано 6 вер 2022
- Julia Child's Famous Cauliflower au Gratin - recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cauliflower
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I like to believe that it's Julia herself giving you the items from above. 🥺
This is what I do, too - picture La Julia on a cloud tossing bowls at this man.💜
🥺🥺🥺
One of these days he's going to look up and it's going to rain butter.
And he'll hear a high pitched giggle.
❤️❤️❤️
I doubt that😅😂😂😂 my opinion based on some of his videos😂😂😂😂😂
Fantastic!! Béchamel is your friend. Remember La Julia's advice, 1 c milk to 1 Tb flour for thin (soup), 1½ Tb for medium (gratins), 2 Tb for thick (Southern gravy!!), and 3 Tb for extra thick (soufflé base), and you'll be set for life.
Mikael, I just 1 hour ago, as I was making the Cauliflower dish and going by Jamie's example, I had to look up how many oz was the butter because of course here in the US, when you get buttersticks it tells you how many cups and how many tablespoons so I put that in my recipe note section and now I am adding your note to my recipe section For ratios Between flour and milk For all The dishes You listed. It saves me so much guesswork and mistakes. I can't tell you how much I appreciate Information from you! Merck beaucoup😊
Um, Merci beaucoup😄
@@christinewaite8568 For future reference, 1 stick of butter is a quarter pound. That's why you get 4 sticks in a package, it's 1 lb of butter. So a stick is 4 oz. Also half a cup, a pound of butter is 2 cups. Love how evenly it works out lol
good to know
What a benevolent ceiling god, able to supply both bowls and veggies
In my headcanon it's Julia on a cloud.💜
Yeah, but ask for a martini and you are in trouble.
If you want more even browning, my advice is to mix the melted butter with the breadcrumbs and then sprinkle them on. You'll notice it browned the most in the places where you streamed the butter on top. Mixing the butter with the breadcrumbs helps you distribute the butter more evenly over the top, and that means more even browning.
Yea duh
@@kristinheatherstarone6905 oh piss off
Nice tip.
You should pick up some whole nutmeg instead of the pre-ground stuff. It's infinitely better and lasts forever (and reasonably cheap). It really makes a bechamel pop.
Spot on! The pre ground stuff is about as good as dirt compared to freshly ground.
Agreed!
Yes, do it!
yes schoolboy error here lol.
Surely the lovely Julia would tell you to use whole nutmeg as the pre-ground nutmeg is definitely pants.
I'm french, the "gratin de chou-fleur" is a Classic here. And your definition on 1:03 is accurate. Anything with a brown cheese crust and a creamy interior can be considered a gratin
It’s a classic in the UK - “cauliflower cheese”. Nostalgic comfort food 🤤
We actually eat this in Ireland as well and we just call it Cauliflower Cheese
I make every thanksgiving. My fam calls it cauliflower crack. I never follow a recipe. But I always have horseradish in the breadcrumbs
Gratin is not necessarily topped with cheese: authentic gratin dauphinois (as made in the Dauphiné region) is made without cheese, for example.
@@martynback1 The universe has now produced a Dauphinois person who's sole reason to exist is to prove you wrong, lmao.
Always remember: hot roux + cold milk = no lumps. You can bring the milk to a boil afterwards.
I put the milk cold, never had any lumps
Chef John would be proud.
Chef John is saying Hello to this 😃
Ah. Never knew this 😮
Yup. That's how my mother taught me. It was one of the first things I learned to cook on my own.
Trick to memorize bechamel. The proportion is 1:1:10. For each gram of butter you need one gram of flour and 10 grams (or ml) of milk. So, as 1000 ml of milk are 1 liter (the magic of metric), it means that for one liter of milk you will need 100 grams of butter and 100 grams of flour.
meanwhile me: "makes a roux with oil"
it works the same, you are just not getting the butter taste.
@@AvaByNightnot getting the butter taste??? Are you a psychopath! 😂 jokes! (Love the butter taste though)
@@mitchybooooyoh, butter taste is amazing, but some dishes also benefit from an olive oil taste instead ;)
Every country pub in Australia has this on the menu. It wouldn't be a buffet without it. We call it cauliflower bake... along side crunchy roast potatoes, roast lamb and green peas. It will blow your mind. 😊😉
I want to go there 😢😮😊
I'm in Sweden, and potatoes au gratin, with ot without other roots like parsnips turnips etc this cauliflower, and also broccoli ones are the most common side dishes since forever.
I like more texture than Julia and her generation, I also like wine or cidet to flavour the cauliflower gratin, so i skip the blanching and add wine/cider to the thing and make either a thicker sauce or use thick cream. I never use store bought breadcrumbs for this type of thing but stale white bread ripped up and buttered (with herbs and garlic when i feel like it), the top layer is the best.
Making this with broccoli or romanesco is extra tasty if you use little knobs of blue cheese, like gorgonzola, also some diced and browned pancetta (and not too much salt) or salsicca meat, makes a super simple gratin full of flavor that doesn't require a big piece of meat to be a meal. A big slice of toasted sourdough with some prosciutto with this is lunch!
If you dont want your cauliflour or broccoli all mushy you have to adjust the recepies and not blanch them.
yep in Ireland and uk it's a cauliflower cheese.
@@gnarbeljo8980 My grandmother made turnips in a bechamel sauce. I loved it.. She had to hide it from me as I could eat the entire dishful.
@@onemercilessming1342oooh that sounds good!
It's probably going to be considered heresy for me to say this, but growing up eating a similar dish, I can say that integrating smoked paprika into the bechemel before adding the cheese takes the dish to another level. Throws in an additional smoky spiced taste to the tenderness of the cauliflower and the umami of the cheese.
It calls for cayenne, if I heard him correctly. Paprika is just cayenne's calmer, more sophisticated cousin.
Smoked paprika is different than plain paprika and not like cayanne
My Dad cooks cauliflower cheese, and in the bechemel/mornay he adds a little bit of keen's mustard powder. His cauliflower cheese is a whole blanched cauliflower with the sauce on top and then baked. Smoked paprika would probably be great too!
Cooking is never plain "wrong". Do stuff however you enjoy doing it. Only important thing is that you don't call it a "classic (French) recipe". That's where the fun ends for purists. All recipes were trial and error of someone at some point.
Yes, I would definitely do this. Half my family will notice the slightest amount of cayenne with displeasure, but everyone loves paprika, smoked or no.
My grandma, who hates cooking, makes this dish for me whenever I’m there for a roast. Great job! Looks delicious.
She loves you if she makes this on a regular basis. I lost count of the utensils to be washed!
Hey Jamie! Loved your “expand-o” head while you were making your calculations. Too funny - thanks for the belly laugh! Absolutely love your videos.
Hi how are you doing?
As someone else noted, this can be 1/2 cauliflower and 1/2 broccoli. It makes a striking buffet presentation and guests can choose their preferred vegetable or a bite of each.
No, the texture of broccoli and its flavor would be wrong.
@@anmnou in your opinion
@@anmnou Not at all! The combinaison of the brocoli with cream and cheese is heaven! More tastfull than with cauliflower. We eat that dish in Québec for years
I always use both!
@@anmnou I have to agree with you on the broccoli addition here. I would add leeks into it, myself. I've done that before with a cauliflower au gratin and rather liked the result.
I'm editing to add that adding broccoli wouldn't be wrong because I see recipes with broccoli and cauliflower together quite often. I just don't prefer it in an au gratin style dish personally. Seperately, however, broccoli always tastes amazing in a cheese sauce.
Jamie, I used to love cook. I am a big Julia fan. Grew up watching “The French Chef.” Haven’t cooked much since my big JC-inspired holiday party did not turn out as I would have liked. I love your channel. And I remembered my mom making this dish. Recently I made it with my disabled son, who always asks if he can help in any way with making dinner. We talked and made the Cauliflower in homemade cheese sauce. It was delightful. It sparked my love of cooking, gave me time with my son, and I even called my mom to thank her for making this recipe when I was a kid. So, thank you Jamie. Your show is a Godsend.
I usually do my "Chou-fleur au gratin" with broccoli as well (half and half). Makes an awesome side dish with fish or steak.
I've been watching all of your Julia Child episodes from beginning to end and I must say you are so delightful and engaging that I am hooked. I hope you have many more subscribers in you near future, because you really deserve them.
Another amusing demo! Here's a tip... when Escoffier made béchamel he would often infuse the milk or cream with a studded onion. Just cut a medium sized onion in half a stud it with 2 or 3 whole cloves. Place it in the cold milk and allow it to steep as you bring the milk up to temp. You can add a bay leaf or even citrus peel, depending on the application. It makes a HUGE difference. I was very pleasantly surprised. I'm not sure why Julia didn't do it and didn't include it in her recipes because it is most certainly a classic French thing. I know you're trying to do it the Julia way for your demo series, but try it just for yourself sometime. Orange peel and a cinnamon stick steeped in the milk for rice pudding is next level!
The studded onion is a marvellous thing, but for cheese sauce, mustard is essential! It enhances the flavour of the cheese. English is best in this case.
I would love that with potatoes... but for whatever reason, I cant STAND onion with any member of the brassica family.
I have seen that Escoffier trick for béchamel. I myself have not tried it, but I need to remember to try it as I think it would be wonderful! However, as it would definitely change the flavor of the sauce, it would no longer be Julia's version.
@@MHarenArt Very true. For some reason Julia omitted it in most of her recipes even though she surely knew of it.
I was thinking the same...I was like "hang on...where's the onion n bay leaf n peppercorn?"
It makes the sauce so much deeper and richer !
I love how “loved” your cookbook is. Mine looks unused…because it is. I want to make everything in it…I do…but I’m afraid. Maybe you’ll be the key to curing me of this. 😉😅 This looks fabulous btw!
Don't be afraid, its just food. :D You can do it!
If you don't advertise your mistakes nobody knows what it was supposed to be like. There are few things more irritating than a host saying this did not turn out quite like I planned it. Why knowingly spoil the appetite of your guests? I once replied, well, you should have cancelled this then.
You're who she made it for. She was intimidated by Cordon Bleu, and after she got her training, she decided to demystify it for other people like herself.
Thanks guys! You talked me into it. I’m going to do it!! I think I’ll start with this recipe. I’ll let you know how it turns out. 😉
@@diannebleacher6156 I started with the spinach quiche because it’s an easy recipe. It came out great!
This has become my favorite cooking channel on UA-cam! Love the videos bud keep 'em comin'!!!
Agree! He’s so refreshing compared to others that try so hard to be funny or witty or put in 10 minutes of intro to talk about their weekend, or pause to video a thousand times to show their cute expression, or all of the above. I can’t believe I just discovered this channel!
Thanks for breaking down this recipe to make it understandable. And I can't believe how much your kitchen skills have improved yet you maintain the friendly and funny banter throughout. I snorted unexpectedly when you had your carnival mirror special effects😂
Yup, that was funny, reminded me of an old Outer Limits episode, of an "advanced man" experiment who's head kept getting bigger as he grew more intelligent!
LOL! Ron, I never saw that particular episode but I think you nailed it right on the head, ha-ha, and that was his intent...hilarious!!😂
@@christinewaite8568 yeah, check it out it's called the "sixth finger" starring David McCallum! He was in "man from uncle"! On YT here somewhere. LOL
Yes, his brain growing doing the math was hilarious!!!
I watched the episode on YT! Now I get it 😄
Cauliflower cheese is my favorite dish in the world. One of my favorite most indulgent comfort dinners is equal parts cauliflower cheese and macaroni cheese, as you suggest at the end, but separate, with bread. Maybe even tomato soup would go well. It's not healthy by any means, but so so good.
The bechamel part was hilarious! The cauliflower au gratin looked delicious, great job!
Hello 👋how are you doing?
Bro...are we just going to ignore that beautiful spice cabinet oh my..
I've been making a version of this for years, sometimes with carrots/broccoli and cauliflower. It's my go to when I need to take a dish to a funeral :( Good tip about slicing the stems.
That looked luscious, and basically simple to make. Gonna have to give this a whirl. Thanks for choosing to highlight this! : )
Making the Bechamel is the hardest part and if you can get that down, it's super easy!
It’s extremely simple to make. We make this dish, as well as A broccoli or potato version for every occasion. I’m in New Orleans
This looks amazing! Great job Jamie.
I love your videos and watching them puts me in a better mood. They usually make me laugh too but I also get encouraged to make some things I never have and it's been a positive experience so thank you.
Same, Amber! :) I think we could all use a little boosting up right now. Thankful for cool people on yt :D
You can't ever lose when trying new things. Either you'll learn how it's done or you learn that you don't like what you're doing or the result you got out of it.
Oh the pages turnings to get to the correct recipes, multipleI’ I- so-o-o remember those JC cookbook days! Thanks for the laughs
I've saved this until I could give it my whole attention, Jamie! I'm a widowed mother of a 10 year old and full time nurse so solitude is a rare luxury! I LOVE cauliflower and use it frequently for side dishes. I can't wait to watch you tackle this, my friend! I have total faith 👍❤
*Absolutely divine 👌
Sorry for your loss, Amanda. I bet your kid has one great mama :D you should check out Jamie Oliver's cauliflower gratin on here as well. I just did and it's a cool recipe! He incorporates broccoli into the sauce.
@@cassondralynch6342 Thankyou for the kind words ❤
I absolutely love broccoli too so that sounds totally up my alley!
@@amandaredd3057 Yeah! Very impressive recipe I certainly wouldn't have come up with lol. Let me know if you can't find it I'll send the link. You're so welcome and much love to you luv :D
@@cassondralynch6342 😉❤
I love seeing a new video pop up!! Thank you
My grandma used to make us this and I still love it to this day, it's quite simple to make too so it's the perfect comfort food 💕
They both look delish!! As to which would be “better,” it depends. Potatoes are starchy and have high carbs. Cauliflower has become “the new potato!” Good job! I love how you enjoy your creations.
love this series ❤️❤️❤️
This looks amazing!! Really incredibly well done.
Just if anyone is interested. Never pour the milk into your roux. Once you mix the flour and butter add a small amount of milk to the roux gradually. Then continue until it becomes more consistent in texture. Continue to add the milk bit by bit then add the remaining milk when it's fully incorporated. The reason for this is to eliminate clumping and make it super silky.
Thank you Jamie for another great entertaining recipe.
This is how my Dad made Mac & Cheese. Same sauce, but with sharp old white cheddar and 1 tsp of dry keens mustard in the béchamel sauce. Trust me, the mustard makes the cheese flavour pop. Add cooked but still al dente macaroni to the sauce with 1/3 cup of the pasta water and stir. Pour into a baking dish and do the breadcrumb thing. Or crutons. Amazing.
No matter the modern interpretations of these classic dishes, Julia always knows best. Nice one mate, it looks spectacular!
This is also a British classic. We just simply call it cauliflower cheese and it’s a perfect autumn/ winter side dish. We have it most Sundays. The more variety (within reason) of cheese on top the better. I like to use cheddar and Parmesan mostly. That creamy cheese sauce though 🤪 divine even if it leads to excess gas.
I always have cauliflower cheese with my sunday roast, it is SO good!!
Try it with your favourite sausages as more of a main instead of mashed potato ... divine
I first started watching your channel about a week ago, and love that you're a regular guy, often getting in way over your head with Julia Child's antiquated phraseology and techniques. Not so much here, because this was pretty straightforward. Anyways keep up the great work
Another WONDERFUL video....thank you...
It looks SO good!
Another great video.. loved it!!
It’s the busiest day of my business week and my husband is going to get this wonderful dish tonight or sometime in the next few days thank you very much Mr chef and what you do!
Great recipe! Looks nice! Thanks for sharing! 👍👍👍
I use aged Gruyère and parm for cheeses. I love it. I’ve made this gratin many times. Cheers from Canader eh!
I made this in culinary class, was so good! Especially with browned butter! OMG
That looks amazing!!!! YUM!
This definitely set my drool impulse at 10. Looks fabulous!
This channel is so drama free! I love it!
The UA-cam algorithm is doing you dirty, your videos are so entertaining and of such a high quality, you should have so many more views!
i think it’s finally catching on! i just got his videos suggested a few days ago and i love them
Looking good! I'll admit I'm not a fan of cayenne in my cheese sauce, a bit of mustard powder and smoked paprika are my go-to spices. I'll have to try parsley and nutmeg tho, seems delicious. Thanks for the video!
This is such a childhood comfort food for me, growing up in the UK
as a kids i never realzed how lucky i was to have a mother who cooked like this.
Awesome! Beautifully done. I think I like the look of the cauliflower best. The sauce didn’t break and was so creamy. Thanks for making my day!
Hello 👋how are you doing?
a heroic showing!!!
Wow, that looks luscious!!!! Ummm, I think you are quickly becoming a favorite cooking channel!
I used to make that from her book about 30 years ago, but I would add diced red bell pepper as well. Good stuff.
What a delicious gratin! You’re nailing it!
another great video Jamie. i would suggest using freshly grated nutmeg. the flavor is so much better than the pre-ground stuff
I made this last night ☺ I was hungover watching YT and stumbled on your channel, and voila. One delicious Cauliflower au Gratin later, I'm subscribed.
I just got this video on my recommended, which is trippy cause last night I made myself broccoli au gratin for the first time in years.
My mom used to make it but equal parts broccoli, cauliflower and potatoes. My favourite dish growing up :)
Just made this and it's amazing! There's only 3 of us, but it's so good that wasn't enough. May double the recipe next time.
You’re too funny ❤
Enjoying you and this whole series 😊 Also, how you’ve got Julia on the title page, interacting perfectly with you. 🥰
This channel is literally my safe place/comfort blanket at this point.
Another great video. I make both bechamel and mornay sauces fairly frequently because they’re so versatile. Different cheeses, herbs, etc., with whatever veggie or pasta floats your boat. But me making either/both is no way as entertaining as watching you do it. You’ve come so far Jamie and we’re all proud of and rooting loudly for you. :)
re Mornay. Other recipes I've seen for Mornay also include egg yolk but not in this recipe (at least not in this vid). As you cook Mornay often, do you use egg yolk?
Also, do you use warm or cold milk for bechamel. I ask because other recipes I've seen do. Thx
Yum...cooking it tonight, ty
My mum used to make this and we'd have it with Sunday lunch. she'd also do onions in white sauce with lamb.... (So hungry now.)
Mine too, exactly as her mother used to do before!
Love your videos Jamie! I often make cauliflower but I usually just steam it. I took home economics in high school and what you made is what we called a white sauce. It's basically making gravy but with butter and milk then it becames a basic cheese sauce with the addition of the cheese. Also used for macaroni. I'd completely forgotten about this recipe so this is how I'm going to make it from now on. Hey, why not fully enjoy your vegetables, right? This will also work with other veggies. I'm sure I speak for many when I say we love all your content but lt's also great to see you make something not so complicated. This is the type of dish that's accessible to many.
Yeah it's also great with lightly browned brussels sprouts
Yummy! I think I’ll make it tonight!!!! 😍
YUM! Great job.
Jamie, I bought the book because of you, made Julia’s spinach quiche, it was delicious and I felt quite triumphant!
Oooooooo I'm really looking forward to this one. 🥰
You make cooking so fun. LOLOLOLOL Love your videos!
Possibly my favourite comfort food 😋
Thanks for making me laugh today. I needed it. 😁😁😁
I’m lying in bed laughing out loud! Love your show
Oh, you had me at au Gratin. Wonderful show! (Andi Pena)
I really do love your Channel.
I would love to see you make a full course meals from Julia child's cookbooks. ❤️🇨🇦
That looks amazing! Though with the breadcrumbs, I recommend combining the breadcrumbs and melted butter in a separate bowl and mixing it in until the butter is fully incorporated and the breadcrumbs have a sand-like consistency. This will improve the flavor of the topping and ensure even browning! 💗
I make cauliflower gratin for my family's Thanksgiving gathering. It's expected. I use Ina Garten's recipe, but I sautee or roast the cauliflower rather than boil it. Maybe I'll try Julia's recipe this year! Also, what Swiss cheese did you use? I use Gruyere. I tried raclette once but there were complaints so I never did it again 😂
Gruyere is the gold standard. You could of course do a mix with a strong cheese if people around you enjoy that, but the melting qualities of Gruyere are unmatched.
That one is a perfect everyday side dish. And easy to make.
You’re positively entertaining!
I LOVE this! I make Julia’s potatoes au gratin regularly (well, less regularly than I used to lol, a-hem, calories!) and it’s the best tasting thing in the world! It’s so good for something quick and easy that makes you feel all better. It’s perfect with a great steak. It’s a fantastic dinner for that special someone, or family. It makes great leftovers too! I love it. Every time I visit family this is the first thing they insist I make!
Been making this for years from her book with Jacques. My picky grandson never eats vegetables but always asks me to make this for him.
Between this and the Ossobucco episode, I am now starving.
Husband is a diabetic - cauliflower and cheese is SOLID in this relationship. I start with a foundation of bacon. I caramelize onion/garlic in the bacon fat. Add cayenne, cracked pepper, salt. I add Cabot extra sharp cheddar and heavy cream and then mix ALL that stuff together and throw in the oven. Y'all...when I say it's better than mac and cheese, it's better than mac and cheese!
My grandma used to make this with Cauliflower Potatoes and Ham. That tasted really amazing!
I think the best compliments and endorsement of this (and other dishes) is the visible amount of self control needed to stop eating it.
I’m going to add this to thanksgiving dinner this year
The Mornay is great on other veggies. I always loved it on green beans.
I like that you decided to mash your garlic using the salt method. A few tips to make it easier for you:
Use slightly coarse or salt than your usual table salt; mince the garlic with your knife before beginning the mashing process; and to get a really nice smooth paste, use the side of your knife to press and drag the garlic towards you several times. It is hard to describe, but you are basically using the pressure of the flat side of the knife against the chopping board with the abrasiveness of the salt to create this really nice paste. Remember to adjust your seasoning in the whole recipe because you are using a good amount of salt during the garlic mashing. keep up the good work, I am tremendously enjoying your Julia videos.
Wow your French is spot on.... its adorable 😆
I am just excited to possibly make this keto with a few tweaks, will see how it goes, thanks great and funny video!
Here's a tip: Make the same recipe, but only about half the cheese sauce and additionally make a simple ground meat sauce (just brown some ground beef or other meat in a pan, throw in a bit of tomato paste, deglaze with beef stock, season to taste with salt, pepper and herbs, throw in one sliced spring onion).
Replace the bottom layer of the mornay sauce with the meat and tomate sauce. This adds an incredible amount of flavour to the dish.
My grandma used to make that recipe. I used to hate it, but now I want to recreate it (I’ve reconciled myself with cauliflower since then 😂)
I am so glad to see use of the cauliflower stalk... the amount of people I know who throw it away is astounding. I always eat mine raw lol
I found, to my horror, that some of my family members prefer mushy cauliflower! Great recipe and great video; thank you, Jamie.
Hahaha that's hilarious, Anne-Marie :D
3:32 Perfect imitation of Julia's laugh in the intro
Dang that looks so good!