Making Creamed Eggs Au Gratin, page 195, from Joy of Cooking 75th Anniversary edition today. Decided to go with something egg-related for Easter.
Had to use almond milk for the Bechamel sauce. I don't buy regular milk because I don't drink it.
I also had to use a bread pan to bake it, as none of my other baking pans were small enough.
Here is a link to the recipe.
For my random spices, I used:
Herbs de Province (I never get to use them, so I thought I'd try it.)
This can be considered vegetarian but not vegan, as vegans don't eat eggs or dairy.