In 2015, I made every gratin in The New Vegetarian Cooking for Everyone cookbook. It’s one of those cookbooks that’s SO good, they get away with no pictures, so mine will have to suffice, persuading you to both make the recipes and consider adding this stellar cookbook to your collection.
Since they’re obviously all gratins, I’ve left that word off, to save me having to type it over and over again.
Especially helpful for many of these dishes: how to make homemade bread crumbs.
Cabbage (kickoff post)
Vegetable soufflé (did not post)
Veggie enchiladas (zucchini and corn)
Enchilada pie (goat cheese and mole sauce)
Black pepper Gruyere soufflé (The end!)