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

Remove the outer leaves from the cauliflower and cut the stem off close to the head.

Tear off the florets from the stem and clean up the stems.

Cut a slit in the stem if it is wider than a quarter inch to help it cook quicker.

Wash the cauliflower thoroughly in cold water.

Blanch the cauliflower florets in boiling water for 9 to 12 minutes until you can pierce the stem easily with a knife, retaining a slight crunch.

Quickly remove the cauliflower into a colander and place it in a bowl of cold water with ice to stop the cooking process.

Prepare the sauce mornay by making a béchamel sauce: melt 1.5 ounces of butter in a saucepan.

In another pot, heat 2 cups of milk with 0.5 teaspoon of salt until boiling.

Add equal parts flour to the melted butter and mix until frothy to create a white roux.

Turn off the heat and add the boiling milk all at once, whisking until blended.

Return to moderate heat, whisking until it comes to a boil, then cook for 1 minute before removing from heat.

Stir in 3 ounces of grated Parmesan and 3 ounces of grated Swiss cheese until melted and combined.

Add a pinch of nutmeg and a pinch of cayenne pepper to the cheese sauce.

Add half an ounce to an ounce of butter to enrich the sauce, mixing in gradually.

Lightly butter a baking dish that is 2 inches deep and 8 inches long.

Pour one third of the sauce mornay into the dish and layer the blanched cauliflower on top, cutting larger pieces in half if necessary.

Season the cauliflower with salt and pepper.

Pour the remaining sauce evenly over the cauliflower.

Sprinkle 2 tablespoons of breadcrumbs and 2 tablespoons of grated Swiss cheese on top.

Drizzle 1 ounce of melted butter over the top.

Preheat the oven to 375°F (190°C).

Place the dish in the upper part of the oven and bake for 30 minutes until lightly browned.

If not browned after 30 minutes, turn on the broiler to finish browning the top.

Equipment Needed

Spice Level:

Dietary