Turnip and sweet potato gratin and spinach gratin are some holiday vegetable dishes. Martha Stewart provides the first recipe, and Ina Garten provides the second.
For the turnip and sweet potato gratin, preheat the oven to 350 degrees Fahrenheit. Peel and slice 3 medium turnips and 2 medium potatoes, slicing them into 1/4-inch-thick rounds. Arrange a single layer of both on an 8-by-8 inch baking dish. Season with salt and pepper, and sprinkle on 1/3 of a 1/4 cup of flour.
Repeat that process to make three more layers, continuing to season and use the rest of the flour. Dot the top with 2 tablespoons of cut-up butter. Next, slowly pour on 3/4 cup of chicken broth and 1/4 cup of dry white wine. Cover with foil and bake for 45 minutes. Increase the oven to 425 degrees Fahrenheit, remove the foil, and sprinkle on 1 cup of Gruyere cheese. Bake for 12 more minutes.
For the spinach gratin, preheat the oven to 425 degrees Fahrenheit. Melt 4 tablespoons of butter in a pan over medium heat. Add 4 cups of chopped onions, and saute for 15 minutes. Add 1/4 cup of flour and 1/4 teaspoon of nutmeg, stirring for 2 minutes. Add 1 cup of heavy cream and 2 cups of milk, cooking until thickened.
Add 3 pounds of defrosted, drained chopped spinach. Mix in 1/2 cup of grated Parmesan and season with salt and pepper. Transfer to a baking dish, and top with 1/2 cup each of Parmesan and Gruyere cheese. Bake for 20 minutes.