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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КОМЕНТАРІ • 547

  • @Iggykoop
    @Iggykoop Рік тому +369

    I like to believe that it's Julia herself giving you the items from above. 🥺

    • @clairepettie
      @clairepettie Рік тому +23

      This is what I do, too - picture La Julia on a cloud tossing bowls at this man.💜

    • @preetialex2431
      @preetialex2431 Рік тому +5

      🥺🥺🥺

    • @ArgentAbendAzure
      @ArgentAbendAzure Рік тому +28

      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.

    • @adventuresona700dollarhard5
      @adventuresona700dollarhard5 Рік тому

      ❤️❤️❤️

    • @natalyazakharova3464
      @natalyazakharova3464 Рік тому

      I doubt that😅😂😂😂 my opinion based on some of his videos😂😂😂😂😂

  • @michaeltres
    @michaeltres Рік тому +298

    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.

    • @christinewaite8568
      @christinewaite8568 Рік тому +17

      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😊

    • @christinewaite8568
      @christinewaite8568 Рік тому +4

      Um, Merci beaucoup😄

    • @GiraffeFlavoredCondoms
      @GiraffeFlavoredCondoms Рік тому +7

      @@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

    • @millsykooksy4863
      @millsykooksy4863 Рік тому

      good to know

  • @Moonlily23
    @Moonlily23 Рік тому +82

    What a benevolent ceiling god, able to supply both bowls and veggies

    • @clairepettie
      @clairepettie Рік тому +4

      In my headcanon it's Julia on a cloud.💜

    • @wildsuburbia
      @wildsuburbia Рік тому

      Yeah, but ask for a martini and you are in trouble.

  • @luminousmoon86
    @luminousmoon86 Рік тому +117

    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.

  • @gwbeecham
    @gwbeecham Рік тому +477

    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.

    • @Jules_73
      @Jules_73 Рік тому +34

      Spot on! The pre ground stuff is about as good as dirt compared to freshly ground.

    • @DraconZa
      @DraconZa Рік тому +7

      Agreed!

    • @kaybrown4010
      @kaybrown4010 Рік тому +6

      Yes, do it!

    • @billy4072
      @billy4072 Рік тому +3

      yes schoolboy error here lol.

    • @debs5039
      @debs5039 Рік тому +7

      Surely the lovely Julia would tell you to use whole nutmeg as the pre-ground nutmeg is definitely pants.

  • @draeline8097
    @draeline8097 Рік тому +142

    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

    • @oldvlognewtricks
      @oldvlognewtricks Рік тому +15

      It’s a classic in the UK - “cauliflower cheese”. Nostalgic comfort food 🤤

    • @CallanElliott
      @CallanElliott Рік тому +6

      We actually eat this in Ireland as well and we just call it Cauliflower Cheese

    • @stinkabella4218
      @stinkabella4218 Рік тому +6

      I make every thanksgiving. My fam calls it cauliflower crack. I never follow a recipe. But I always have horseradish in the breadcrumbs

    • @martynback1
      @martynback1 Рік тому +3

      Gratin is not necessarily topped with cheese: authentic gratin dauphinois (as made in the Dauphiné region) is made without cheese, for example.

    • @CallanElliott
      @CallanElliott Рік тому

      @@martynback1 The universe has now produced a Dauphinois person who's sole reason to exist is to prove you wrong, lmao.

  • @alicetwain
    @alicetwain Рік тому +32

    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.

    • @AvaByNight
      @AvaByNight Рік тому

      meanwhile me: "makes a roux with oil"
      it works the same, you are just not getting the butter taste.

    • @mitchybooooy
      @mitchybooooy 2 місяці тому +2

      @@AvaByNightnot getting the butter taste??? Are you a psychopath! 😂 jokes! (Love the butter taste though)

    • @AvaByNight
      @AvaByNight 2 місяці тому +2

      @@mitchybooooyoh, butter taste is amazing, but some dishes also benefit from an olive oil taste instead ;)

  • @TheUnknownDungeon
    @TheUnknownDungeon Рік тому +51

    Always remember: hot roux + cold milk = no lumps. You can bring the milk to a boil afterwards.

    • @radhiadeedou8286
      @radhiadeedou8286 Рік тому +4

      I put the milk cold, never had any lumps

    • @CravingBeer
      @CravingBeer Рік тому +7

      Chef John would be proud.

    • @pinkhope84
      @pinkhope84 Рік тому +6

      Chef John is saying Hello to this 😃

    • @Winterz54321
      @Winterz54321 Рік тому

      Ah. Never knew this 😮

    • @agentsculder2451
      @agentsculder2451 Рік тому +1

      Yup. That's how my mother taught me. It was one of the first things I learned to cook on my own.

  • @robertlangdon8226
    @robertlangdon8226 Рік тому +80

    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. 😊😉

    • @kristinheatherstarone6905
      @kristinheatherstarone6905 Рік тому

      I want to go there 😢😮😊

    • @gnarbeljo8980
      @gnarbeljo8980 Рік тому +3

      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.

    • @magsbyrne8400
      @magsbyrne8400 Рік тому +4

      yep in Ireland and uk it's a cauliflower cheese.

    • @onemercilessming1342
      @onemercilessming1342 Рік тому +2

      @@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.

    • @georginacook1850
      @georginacook1850 Рік тому

      ​@@onemercilessming1342oooh that sounds good!

  • @Chamomileable
    @Chamomileable Рік тому +72

    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.

    • @MelissaThompson432
      @MelissaThompson432 Рік тому +9

      It calls for cayenne, if I heard him correctly. Paprika is just cayenne's calmer, more sophisticated cousin.

    • @1ACL
      @1ACL Рік тому +18

      Smoked paprika is different than plain paprika and not like cayanne

    • @infamoussphere7228
      @infamoussphere7228 Рік тому +5

      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!

    • @rebel4466
      @rebel4466 Рік тому +7

      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.

    • @jasmadams
      @jasmadams Рік тому +3

      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.

  • @phil2u48
    @phil2u48 Рік тому +55

    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.

    • @anmnou
      @anmnou Рік тому +1

      No, the texture of broccoli and its flavor would be wrong.

    • @lellyt2372
      @lellyt2372 Рік тому +3

      @@anmnou in your opinion

    • @Pierre-LucTremblay
      @Pierre-LucTremblay Рік тому

      @@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

    • @dawnmccarthy8679
      @dawnmccarthy8679 Рік тому

      I always use both!

    • @SherbertLime
      @SherbertLime Рік тому

      @@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.

  • @bellabellabelladonna
    @bellabellabelladonna Рік тому +83

    My grandma, who hates cooking, makes this dish for me whenever I’m there for a roast. Great job! Looks delicious.

    • @ColemanRG
      @ColemanRG Рік тому +1

      She loves you if she makes this on a regular basis. I lost count of the utensils to be washed!

  • @catgal1102
    @catgal1102 Рік тому +42

    Hey Jamie! Loved your “expand-o” head while you were making your calculations. Too funny - thanks for the belly laugh! Absolutely love your videos.

  • @doctorbuzz987
    @doctorbuzz987 Місяць тому +1

    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.

  • @diannebleacher6156
    @diannebleacher6156 Рік тому +106

    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!

    • @jennymunday7913
      @jennymunday7913 Рік тому +12

      Don't be afraid, its just food. :D You can do it!

    • @jormakoskinen7332
      @jormakoskinen7332 Рік тому +6

      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.

    • @MelissaThompson432
      @MelissaThompson432 Рік тому +6

      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.

    • @diannebleacher6156
      @diannebleacher6156 Рік тому +8

      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. 😉

    • @TokyoBlue587
      @TokyoBlue587 Рік тому +3

      @@diannebleacher6156 I started with the spinach quiche because it’s an easy recipe. It came out great!

  • @Kefra1811
    @Kefra1811 Рік тому +23

    I usually do my "Chou-fleur au gratin" with broccoli as well (half and half). Makes an awesome side dish with fish or steak.

  • @peredhillover1
    @peredhillover1 Рік тому +9

    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.

  • @amateurepicurean8168
    @amateurepicurean8168 Рік тому +44

    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!

    • @fionadefranco1276
      @fionadefranco1276 Рік тому +10

      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.

    • @brockreynolds870
      @brockreynolds870 Рік тому +1

      I would love that with potatoes... but for whatever reason, I cant STAND onion with any member of the brassica family.

    • @MHarenArt
      @MHarenArt Рік тому +1

      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.

    • @amateurepicurean8168
      @amateurepicurean8168 Рік тому +1

      @@MHarenArt Very true. For some reason Julia omitted it in most of her recipes even though she surely knew of it.

    • @cassylow9418
      @cassylow9418 Рік тому +1

      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 !

  • @sumdude116
    @sumdude116 Рік тому +30

    This has become my favorite cooking channel on UA-cam! Love the videos bud keep 'em comin'!!!

    • @Winterz54321
      @Winterz54321 Рік тому +1

      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!

  • @christinewaite8568
    @christinewaite8568 Рік тому +24

    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😂

    • @ronschlorff7089
      @ronschlorff7089 Рік тому +3

      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!

    • @christinewaite8568
      @christinewaite8568 Рік тому +1

      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!!😂

    • @ronschlorff7089
      @ronschlorff7089 Рік тому +2

      @@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

    • @MHarenArt
      @MHarenArt Рік тому +2

      Yes, his brain growing doing the math was hilarious!!!

    • @christinewaite8568
      @christinewaite8568 Рік тому +1

      I watched the episode on YT! Now I get it 😄

  • @oldasyouromens
    @oldasyouromens Рік тому +5

    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.

  • @heather7895
    @heather7895 Рік тому +14

    The bechamel part was hilarious! The cauliflower au gratin looked delicious, great job!

  • @stephvillar783
    @stephvillar783 Рік тому +3

    Bro...are we just going to ignore that beautiful spice cabinet oh my..

  • @lisal4824
    @lisal4824 Рік тому +9

    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.

  • @grantthatcher461
    @grantthatcher461 Рік тому +25

    That looked luscious, and basically simple to make. Gonna have to give this a whirl. Thanks for choosing to highlight this! : )

    • @anthonycekic4509
      @anthonycekic4509 Рік тому

      Making the Bechamel is the hardest part and if you can get that down, it's super easy!

    • @barbaraplaisance2515
      @barbaraplaisance2515 Рік тому

      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

  • @cindyhammond5573
    @cindyhammond5573 Рік тому +1

    Oh the pages turnings to get to the correct recipes, multipleI’ I- so-o-o remember those JC cookbook days! Thanks for the laughs

  • @gogol45
    @gogol45 Рік тому +6

    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!

  • @thief9001
    @thief9001 Рік тому

    This looks amazing!! Really incredibly well done.

  • @sooziesonhiem1833
    @sooziesonhiem1833 Рік тому +1

    Another great video.. loved it!!

  • @annakout
    @annakout Рік тому +3

    This looks amazing! Great job Jamie.

  • @chelsealeonardbaum23
    @chelsealeonardbaum23 Рік тому +2

    I love seeing a new video pop up!! Thank you

  • @MHarenArt
    @MHarenArt Рік тому

    Wow, that looks luscious!!!! Ummm, I think you are quickly becoming a favorite cooking channel!

  • @Easy-Cooking
    @Easy-Cooking Рік тому

    Great recipe! Looks nice! Thanks for sharing! 👍👍👍

  • @radardimaria2261
    @radardimaria2261 Рік тому

    Another WONDERFUL video....thank you...

  • @macsarcule
    @macsarcule Рік тому

    What a delicious gratin! You’re nailing it!

  • @amandaredd3057
    @amandaredd3057 Рік тому +6

    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 👌

    • @cassondralynch6342
      @cassondralynch6342 Рік тому +2

      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.

    • @amandaredd3057
      @amandaredd3057 Рік тому +1

      @@cassondralynch6342 Thankyou for the kind words ❤
      I absolutely love broccoli too so that sounds totally up my alley!

    • @cassondralynch6342
      @cassondralynch6342 Рік тому +1

      @@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

    • @amandaredd3057
      @amandaredd3057 Рік тому +1

      @@cassondralynch6342 😉❤

  • @mbc65
    @mbc65 Рік тому

    This definitely set my drool impulse at 10. Looks fabulous!

  • @danaconrad5871
    @danaconrad5871 Рік тому +1

    Thank you Jamie for another great entertaining recipe.

  • @amberford300
    @amberford300 Рік тому +10

    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.

    • @cassondralynch6342
      @cassondralynch6342 Рік тому +1

      Same, Amber! :) I think we could all use a little boosting up right now. Thankful for cool people on yt :D

    • @rebel4466
      @rebel4466 Рік тому

      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.

  • @gwenthompson8347
    @gwenthompson8347 Рік тому

    It looks SO good!

  • @foodallergiessuck8717
    @foodallergiessuck8717 Рік тому

    This channel is so drama free! I love it!

  • @venetianstudios5171
    @venetianstudios5171 Рік тому +1

    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.

  • @starboretum
    @starboretum Рік тому

    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 💕

  • @susanscovill6817
    @susanscovill6817 Рік тому +3

    I use aged Gruyère and parm for cheeses. I love it. I’ve made this gratin many times. Cheers from Canader eh!

  • @tabathaogost4982
    @tabathaogost4982 Рік тому

    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.

  • @jeannestark6293
    @jeannestark6293 Рік тому

    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!

  • @kcd5797
    @kcd5797 Рік тому +17

    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 😂

    • @rebel4466
      @rebel4466 Рік тому +3

      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.

  • @cydkriletich6538
    @cydkriletich6538 Рік тому +5

    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.

  • @rafaelfusca8207
    @rafaelfusca8207 Рік тому

    No matter the modern interpretations of these classic dishes, Julia always knows best. Nice one mate, it looks spectacular!

  • @KushSudra
    @KushSudra Рік тому +4

    love this series ❤️❤️❤️

  • @AlysiasArtStudio
    @AlysiasArtStudio Рік тому +1

    I made this in culinary class, was so good! Especially with browned butter! OMG

  • @Caroll8artiste
    @Caroll8artiste Рік тому +1

    Enjoying you and this whole series 😊 Also, how you’ve got Julia on the title page, interacting perfectly with you. 🥰

  • @edenreeling9390
    @edenreeling9390 Рік тому +2

    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!

    • @MyChannel773
      @MyChannel773 Рік тому

      i think it’s finally catching on! i just got his videos suggested a few days ago and i love them

  • @kiriaioulia
    @kiriaioulia Рік тому +1

    That looks amazing!!!! YUM!

  • @manmaje3596
    @manmaje3596 Рік тому +16

    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.

    • @PrincessPerfectMe
      @PrincessPerfectMe Рік тому +2

      I always have cauliflower cheese with my sunday roast, it is SO good!!

    • @Psylaine64
      @Psylaine64 Рік тому +1

      Try it with your favourite sausages as more of a main instead of mashed potato ... divine

  • @ajb129
    @ajb129 Рік тому +1

    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

  • @gregmunro1137
    @gregmunro1137 2 дні тому

    as a kids i never realzed how lucky i was to have a mother who cooked like this.

  • @mgmcd1
    @mgmcd1 Рік тому +2

    I used to make that from her book about 30 years ago, but I would add diced red bell pepper as well. Good stuff.

  • @janiskara6564
    @janiskara6564 Рік тому +2

    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. :)

    • @AD-dh7uu
      @AD-dh7uu Рік тому

      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

  • @johnnyboy0912
    @johnnyboy0912 Рік тому +3

    another great video Jamie. i would suggest using freshly grated nutmeg. the flavor is so much better than the pre-ground stuff

  • @pamelareeves3574
    @pamelareeves3574 Рік тому +1

    You make cooking so fun. LOLOLOLOL Love your videos!

  • @lindadepascale8290
    @lindadepascale8290 Рік тому +1

    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!

  • @ParadiseVids
    @ParadiseVids Рік тому

    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!

  • @createdezign1840
    @createdezign1840 Рік тому +2

    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.)

    • @JuniperBoy
      @JuniperBoy Рік тому +1

      Mine too, exactly as her mother used to do before!

  • @amethyst42
    @amethyst42 11 місяців тому +1

    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.

  • @tammyhong159
    @tammyhong159 Рік тому +1

    I really do love your Channel.
    I would love to see you make a full course meals from Julia child's cookbooks. ❤️🇨🇦

  • @TokyoBlue587
    @TokyoBlue587 Рік тому +1

    Jamie, I bought the book because of you, made Julia’s spinach quiche, it was delicious and I felt quite triumphant!

  • @andilongmeadowfarm
    @andilongmeadowfarm Рік тому +1

    Oh, you had me at au Gratin. Wonderful show! (Andi Pena)

  • @gbrll83
    @gbrll83 Рік тому

    a heroic showing!!!

  • @oldvlognewtricks
    @oldvlognewtricks Рік тому +1

    This is such a childhood comfort food for me, growing up in the UK

  • @jo8726t
    @jo8726t Рік тому

    YUM! Great job.

  • @terrymoore565
    @terrymoore565 Рік тому +1

    Yum...cooking it tonight, ty

  • @shalenawright4173
    @shalenawright4173 Рік тому

    I am just excited to possibly make this keto with a few tweaks, will see how it goes, thanks great and funny video!

  • @lupedobal
    @lupedobal Рік тому

    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 :)

  • @jessicaadams834
    @jessicaadams834 Рік тому +1

    Thanks for making me laugh today. I needed it. 😁😁😁

  • @lexiepsy
    @lexiepsy Рік тому +1

    Yummy! I think I’ll make it tonight!!!! 😍

  • @lindalettman624
    @lindalettman624 Рік тому

    You’re positively entertaining!

  • @velinas_
    @velinas_ Рік тому

    That one is a perfect everyday side dish. And easy to make.

  • @MyKeturah
    @MyKeturah Рік тому

    This channel is literally my safe place/comfort blanket at this point.

  • @LyleKN
    @LyleKN Рік тому +3

    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.

    • @johnr797
      @johnr797 Рік тому +1

      Yeah it's also great with lightly browned brussels sprouts

  • @HD-ol1mc
    @HD-ol1mc Рік тому

    Possibly my favourite comfort food 😋

  • @RivkahSong
    @RivkahSong Рік тому +1

    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! 💗

  • @kailee5694
    @kailee5694 Рік тому

    The Mornay is great on other veggies. I always loved it on green beans.

  • @mareerolph6501
    @mareerolph6501 11 місяців тому

    I’m lying in bed laughing out loud! Love your show

  • @karrielangley5891
    @karrielangley5891 Рік тому

    Oooooooo I'm really looking forward to this one. 🥰

  • @JustLaura17
    @JustLaura17 Рік тому

    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.

  • @Kayla_Kimbrell
    @Kayla_Kimbrell Рік тому

    Man that looks delicious! Potato au gratin is one of my favorites. And I Love cauliflower too. I'll eat it just about any which way except boiled or steamed to mush lol I'm surprised I've never had it this way to be honest.

  • @AD-dh7uu
    @AD-dh7uu Рік тому

    Finally made this. Very good. Use a combo of Jarlsberg , Gruyere, Parmigiano-Reggiano+Pecorino Romano. I think a bit of mustard powder (in the mornay) would work well with this.

  • @Nox-jx9rz
    @Nox-jx9rz Рік тому

    my mother actually makes something similar to this and kind of has been a family recipe for about 40 or 50 years? she makes it as a special for when thanksgiving and christmas in large containers but she uses other ingredients with it as well. pretty close but not quite the same. still a face of mine after all these yrs :P

  • @kakarikiyazoo
    @kakarikiyazoo Рік тому +6

    A friend introduced me to this dish almost 30 years ago. I still make it for holidays. A good substitute for a potato dish, but I usually do one of those as well.

  • @isof1341
    @isof1341 Рік тому

    Looks delicious!! I'll have some cauliflower with my butter 😄😄

  • @melinaalba63
    @melinaalba63 Рік тому

    My grandma used to make this with Cauliflower Potatoes and Ham. That tasted really amazing!

  • @undinia
    @undinia Рік тому +1

    Cauliflower cheese as we call it in the UK is a standard side with Sunday Lunch or a main with roast potatoes if like me, you're veggie. I would say that there is no way Julia Childs would use that sort of breadcrumb. Use stale bread (or a dense one like sourdough) and simply grate it. Doesn't matter if its chunky, uneven, crust or not. It's superb and so much better than hideous shop bought breadcrumbs. Also adds more texture.
    Keep it up. great videos.

  • @ihategoogle614
    @ihategoogle614 Рік тому

    I’m going to add this to thanksgiving dinner this year

  • @MissDelia
    @MissDelia Рік тому

    Bravo ! Great sauce, i will now be adding butter ! my cauli cheese... i roast the florets instead of boiling. Being from the UK, a Sunday roast is not a Sunday roast without cauliflower cheese (also for a cheat, crushed up crisps (chips in the US) sprinkled over the top with the cheese)

  • @virgorising7388
    @virgorising7388 Рік тому

    You are a brave man. This Thanksgiving I'm going to attempt the Turkey Gravy my mother made every year based on Julia's MTAOFC. I so miss it since she passed (my mom, not Julia).

  • @katehobbs2008
    @katehobbs2008 Рік тому

    I frequently make this with cauliflower and broccoli, as my meal. Yum. Old fashioned Australian dish from 1950s. 🇦🇺

  • @JessicaJones-me6sp
    @JessicaJones-me6sp Рік тому +1

    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.

  • @chareseshinabery
    @chareseshinabery Рік тому

    Dang that looks so good!

  • @anne-marie9842
    @anne-marie9842 Рік тому +9

    I found, to my horror, that some of my family members prefer mushy cauliflower! Great recipe and great video; thank you, Jamie.