Au Gratin Recipe | Veg AuGratin Recipe
Au Gratin is a french delicacy served with warm toasted bread. Au Gratin has all your favorite vegetables dunked in a cheesy white sauce with a crusty golden top.
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Ingredients:
1 cup potato
3/4 cup carrot
1/4 cup green peas
1/2 cup cauliflower
1/2 cup beans
*I used carrot,beans,potatoes, cauliflower and peas(3 cups in total)
1/2 cup cheese + 2 tbsp
For the white sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp crushed pepper
1/4 tsp nutmeg powder
salt to taste
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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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Cauliflower au Gratin | A new side dish to try for Thanksgiving this year!
Rather than potatoes, this cauliflower au gratin recipe trades the classic for an even better vegetable. It's creamy and just as delicious!
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INGREDIENTS
- 1 head cauliflower (about 2 1/2 to 3 lbs)
- 3 tbsp unsalted butter, divided
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp grated nutmeg
- 1 tsp Dijon mustard
- 1 cup shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh breadcrumbs
INSTRUCTIONS
- Preheat the oven to 425°F. Butter a 9x13 or 8x11 baking dish and set it aside.
- Clean and cut the cauliflower into bite-sized florets. Spread the florets on two parchment-lined baking sheets. Drizzle with 2 tbsp olive oil, a pinch of kosher salt, and black pepper. Roast in the preheated oven until the cauliflower is tender but not soft and beginning to brown, 12-18 minutes. Once slightly tender, remove the cauliflower from the oven and pour it into the prepared baking dish. Reduce the oven to 375°F.
- Melt 2 tbsp of the butter in a saucepan over medium heat. Once melted, add the onion. Sauté the onion until it is translucent but not brown, 4-6 minutes. Add the garlic and sauté until it is fragrant, 1 minute. Season with the kosher salt and black pepper.
- Sprinkle in the flour. Stir and cook the flour until it is a paste coating the pan, 1-2 minutes. Using a whisk, slowly add the milk, about 1/4 cup at a time, making sure to whisk it smooth before adding more. Once all the milk is added, bring the mixture to a simmer and cook until it is thickened, about 1-2 minutes. Remove from the heat.
- Add the nutmeg, Dijon mustard, 3/4 cup Gruyère cheese, and Parmesan cheese. Stir until smooth. Pour the sauce over the prepared cauliflower. Sprinkle with the remaining Gruyère and Parmesan cheese. In a bowl, melt the remaining tbsp of butter. Mix the butter with the breadcrumbs and sprinkle them over the cauliflower.
- Bake in the 375°F oven until the breadcrumbs are toasted and brown, 25-30 minutes. Remove from the oven and serve.
CHAPTERS
00:00 Intro
00:45 Preparing the cauliflower
02:53 Preparing the sauce
05:38 Adding the cheese
06:34 Adding to the baking dish
08:40 Preparing the breadcrumbs
10:11 Tasting the cauliflower
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Potato Cauliflower Gratin????????????????Bruno Albouze
English & French. An excellent version from its cousin Gratin Dauphinois but lower in fat. Stay safe get cooking!.. Retrouver une version plus légère et délicieuse de son cousin le gratin Dauphinois. En ces temps difficile, faite danser les casseroles en famille!
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Cauliflower Au Gratin
Cauliflower Au Gratin is delicious and easy to make. You will be surprised at what a wonderful side dish this recipe will make. We are using fresh cauliflower for this recipe. Enjoy this classic french dish today.
1 (3-pound) head cauliflower, cut into large florets
Salt for cooking cauliflower
2 tablespoons butter
2 tablespoons flour
1 cup milk
8 ounces cheese of your choice (divided use)
Instructions
Preheat oven to 350 degrees. Cook cauliflower in a large pot of salted water. The cauliflower should be tender, but firm. The cooking time should be 5 to 6 minutes.
While the cauliflower is cooking, start the cheese sauce. Melt two tablespoons of butter in a small saucepan. When the butter has melted completely add the flour. Cook flour for 1 to 2 minutes. Slowly begin to add milk, which each addition of milk the sauce should thicken.
When all of the milk is added add 4 ounces of cheese. Stir in the cheese until it melts completely. Place cooked cauliflower into a large casserole dish. Pour cheese sauce over the cauliflower. Sprinkle remaining 4 ounces of cheese over the cauliflower.
Place the cauliflower into the oven and bake for another 15 minutes. When the cheese should begin to brown slightly the gratin is done.
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