Our 24 Best Holiday Potluck Recipes So Your Dish Will Stand Out At The Party

Easily transportable, always delicious

During the holiday season, there’s an influx of festive and communal potluck parties. What’s better than being able to cook just one dish in the comfort of your own kitchen and then taking it to someone else’s house to enjoy an entire feast? If you’re looking for the perfect dish to contribute to a holiday party, pick one of our best holiday potluck recipes. Ranging from classics like sweet potato to colorful winter salads to show-stopping pies, these smart, make-ahead dishes are easily transportable and will surely please the crowd.

Apple & Sausage Macaroni and Cheese

Mac and Cheese with Sausage and Apple Casserole

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe for Pigs in a Blanket with Herbed Mustard Dipping Sauce »
More Sweets From Dorie Greenspan

Shaved Carrot Tart with Ricotta

Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn’t-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »

Sour Cream Corn Bread

This simple Southern-style cornbread harkens to cookbook author Lee Bailey’s Louisiana upbringing and highlights his simple entertaining and cooking style. Bailey calls for baking the cornbread in a cast-iron skillet, but you can substitute a well-greased 9-inch metal baking pan. Get the recipe for Sour Cream Corn Bread »

Moroccan Carrots with Aleppo Pepper and Mint

Moroccan Carrots with Aleppo Pepper and Mint

Celery Root, Carrot, and Potato Gratin

Celery Root, Carrot, and Potato Gratin

Fried Brussels Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

Maitake Mushrooms with Red Chiles and Cilantro

Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »

Homemade Pasta With Spicy Cabbage and Bacon

Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Homemade Pasta With Spicy Cabbage and Bacon »

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »

Pecan Cheese Wafers

Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese Wafers »

Autumn Panzanella Salad

Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella. Get the recipe for Autumn Panzanella Salad »

Chocolate Ginger Chess Pie

A decadent mix of chocolates and ginger ups the ante on a classic Southern pie. Get the recipe for Chocolate Ginger Chess Pie »

American Cheddar Cheese Biscuits

When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheesemaker Sid Cook, of Carr Valley Cheese, advised us to use a three-year-old extra-sharp cheddar. Get the recipe for American Cheddar Cheese Biscuits »

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Get the recipe for Pear Tarte Tatin »

Spinach Madeleine

A sauce of unabashedly flavorful ingredients including evaporated milk and, yes, Velveeta cheese, makes for a spectacularly rich take on creamed spinach. Get the recipe for Spinach Madeleine »

Van Valkenberg Hot Slaw

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »

Green Bean Casserole

With a creamy mushroom sauce and topped with flash fried onions, this holiday classic is the epitome of a crowd-pleasing casserole. Get the recipe for Green Bean Casserole »

Sweet Potato Casserole with Pecan Crumble

This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »

Pimento Cheese Hush Puppies

Pimento Cheese Hush Puppies

Lima Bean Gratin with Herbed Bread Crumbs

Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a stand alone, next to a tartly-dressed green salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »