Julia Child's Cauliflower au Gratin is the Side Dish of the Year 

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😂😂😂😂😂

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

Yea duh

@@kristinheatherstarone6905 oh piss off

Nice tip.

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

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

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 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!

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

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 ;)

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.

Hi how are you doing?

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

@@aiai-j7i in your opinion

@@aiai-j7i 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!

@@aiai-j7i 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.

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.

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!

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.

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 😄

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!

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 !

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

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 😉❤

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.

That sounds amazing 😍

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

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.

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

Nice! I was thinking about trying to mix them together..

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

Hello 👋how are you doing?

That's a good idea. Probably easier as well.

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

Hahaha that's hilarious, Anne-Marie :D

Ignore if you already did this. Just the comment you made about guessing the temp is why is mentioned 🙃

Also side note try adding some Coleman's English mustard to your sauce. Really brings out the flavour of the cheese.