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.
In order:
Cabbage (kickoff post)
Artichoke, celery root, and potato
Roasted cauliflower and smoked cheddar
Swiss chard with roasted red pepper sauce
Polenta Pie with Tomato and Mushroom Filling
White Bean, Artichoke, and Goat Cheese
Spanish potatoes, Hearty vegan
Vegetable soufflé (did not post)
Tamale pie with black bean filling
Goat cheese stuffed baked chiles rellenos
Greek tomato and cauliflower bake
Veggie enchiladas (zucchini and corn)
Enchilada pie (goat cheese and mole sauce)
Italian overnight breakfast bake
Black pepper Gruyere soufflé (The end!)
