40 Crowd-Pleasing Potluck Recipes
Creamy Scalloped Potatoes [1]
This rich side dish earns compliments at the Ritz-Carlton Hotel in Dearborn, Michigan. Because potatoes darken once sliced, prepare this dish right before you plan to bake it.
Parsley-Herb Rice with Cranberries [5]
This colorful rice makes the perfect side dish for any celebration. Stir in fresh basil and parsley just before serving.
Cherry Crumble Pie Bars [9]
Zesty lemon peel adds zing to this fruit bar cookie; almond extract and brown sugar give it extra sweetness.
Apple, Bacon and Onion Stuffing Muffins [13]
These easy-to-transport muffins are a fun, creative twist on traditional Thanksgiving stuffing.
Cranberry Chutney [17]
Cranberries and apple simmer with red onion, ginger and mustard seeds for a spiced variation on traditional sauce. Try it on a sandwich with leftover turkey.
Cranberry Chutney [18]
Lemony Green Beans [21]
Garlic, shallots and lemon brighten crisp-tender beans. Save time by parboiling the green beans a day early.
Lemony Green Beans [22]
Sweet Potatoes with Toasted Pecans [25]
Toasted pecans and melty marshmallows top whipped sweet potatoes in this classic special-occasion side dish.
Gingered Fruit Compote [29]
Prep time is just 15 minutes for this colorful salad; make it in the morning and store in the fridge for a holiday potluck dinner.
Pumpkin Chiffon Pie [33]
A whipped-cream-based spiced filling creates a lighter-tasting version of traditional pumpkin pie; the gingersnap crust adds more kick than classic crusts. "This is a fantastic recipe," writes one of our website reviewers. "You get the wonderful pumpkin in a light chiffon pie! A holiday must!"
Pumpkin Chiffon Pie [34]
Lemon-Nut Rice Stuffing [37]
Mix crumbled bacon, nuts and fresh veggies with long grain rice for this stuffing, which can be chilled up to 24 hours before baking.
Caramel Heavenlies [41]
Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "I've made these cookies each Christmas since 1984," says Georgine Simmonds of Genesee, Michigan. "They're one of my family's favorites."
Caramel Heavenlies [42]
Fresh Citrus and Cranberry Salad [45]
Mint and ginger add kick to an arugula salad topped with chopped fresh cranberries.
Cauliflower Gratin [49]
Tossing cauliflower with bread crumbs, Dijon, cheddar, herbs and almonds makes this humble veg holiday-special.
Cauliflower Gratin [50]
Twice-Baked Sweet Potatoes [53]
Cranberry relish, dried cranberries and walnut pieces add zest to a holiday favorite.
Pappa’s Pear Stuffing [57]
You can serve this hearty, fruit-studded dressing with roasted or grilled pork, poultry or ham. The recipe comes from the historical Story Inn in Nashville, Indiana.
Old-Fashioned Buttermilk Coconut Pie [61]
This classic pie recipe comes from Miss Aimee B's Tea Room in St. Charles, Missouri.
Sunny Broccoli Salad [65]
A Cleveland reader makes this potluck salad the day ahead and refrigerates the dressing and vegetables separately. When it's time to serve it, she tosses everything together. Bacon, sunflower kernels and raisins make a crunchy and flavorful side dish.
Sunny Broccoli Salad [66]
Cranberry-Apple Sweet Potatoes [69]
Mix pantry ingredients—canned apple pie filling, canned sweet potatoes, cranberry sauce, apricot preserves, orange marmalade and chopped pecans—for a quick and easy side dish with a crunchy nut topping.
Butternut Squash Bake [73]
This creamy squash casserole calls for mascarpone—a mild, soft, butterlike cheese—as well as Parmesan. You can substitute softened cream cheese for the mascarpone if you prefer. Time-saver: Look for precut squash in your supermarket. (You can also bake the squash in your oven first to make it easier to peel and cut.)
Holiday Seven-Layer Bars [77]
Chocolate, nuts, coconut and more fill our easy-to-make bar cookies. Mixed dried fruit bits and candy-coated milk chocolate pieces are among the layers that make this bar cookie distinctive.
Roasted Pear and Clementine Salad [81]
This beauty of a salad blends tangy Gorgonzola and balsamic dressing with sweet roasted fruit.
Triple Peanut Butter Streusel Bars [85]
Dry-roasted peanuts, peanut butter-flavored pieces and peanut butter bring triple flavor to this make-ahead bar cookie.
Parmesan Cheese and Italian Sausage Stuffing [89]
This stuffing highlights the flavors of shredded Parmigiano-Reggiano cheese, Italian sausage and dried currants, all mixed with seasonings, chopped vegetables and bite-size pieces of ciabatta bread.
Pear-Shape Sake Cheese Ball [93]
Cream cheese, Camembert and cheddar bring big cheese flavor to this appetizer with a hint of sake, the Japanese rice wine. Let the cheese and butter come to room temperature for easy mixing.
Make-Ahead Pumpkin Cornbread [97]
Masa harina, a fine corn flour, gives this bread light texture and corn flavor. Store in refrigerator up to 2 days before your meal, then reheat just before serving.
Caramel-Pecan French Silk Pie [101]
Caramel and pecans form a gooey base for this chocolate dream pie. Make this decadent pie at least a day ahead so it has plenty of time to chill before guests arrive.
Make-Ahead Butternut Squash Gratin [105]
Butternut squash, spinach, cheese and crème fraiche combine for a rich side dish your guests will love.
Holiday Cranberry-Orange Slices [109]
This slice-and-bake cookie recipe brings several favorite holiday flavors to the cookie tray. Beverly Olson of Marshfield, Wisconsin, added cranberries and orange peel to her butter cookies along with pecans. Finely chop these additions so they won't get in the way when you slice the dough.
Oriental Coleslaw [113]
Uncooked ramen noodles, almonds and sunflower kernels add crunch to this salad from a Dubuque, Iowa, reader. It was one of the winners in a Midwest Living® potluck recipe contest.
Oriental Coleslaw [114]
Cranberry-Orange Cheesecake [117]
This dazzler from Big Cedar Lodge in Ridgedale, Missouri, tastes as good as it looks. The dark chocolate cookie crust and ruby red berries add dramatic flair to the orange-flavor filling. Because the cake keeps well for two days, this is a great make-ahead dessert.
Chili Pecans [121]
A coating of spicy and sweet turns toasted pecans into a great party snack. Make these ahead of time—just store in an airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.
Chili Pecans [122]
Pumpkin Trifle [125]
Pumpkin Trifle makes a spectacular ending to a meal. Packaged ingredients, such as canned pumpkin, frozen pound cake, canned cranberry sauce, candy bars and instant pudding mix, help speed prep time.
Pumpkin Trifle [126]
Wheat Berry Waldorf Salad [129]
Apples, dried cranberries and grapes meet crunchy celery and wheat berries in this colorful salad tossed with apple-cinnamon dressing.
Maple-Butternut Puree [133]
Roasting brings out squash's natural sugars. Blending with maple syrup, butter and nutmeg makes it utterly addictive. Bonus: This dish reheats beautifully.
Maple-Butternut Puree [134]
Bonanza Bean Dip [137]
Lime- and jalapeño-spiced guacamole adds a kick to layers of refried beans, cheese, tomatoes and onions. Serve seasoned tortilla chips on the side.
Bonanza Bean Dip [138]
Calico Corn Bread Dressing [141]
Homey corn bread meets woodsy sage, thyme and shitake mushrooms. Carrots and apricots add color and sweetness.
Strawberry Pretzel Salad [145]
This classic potluck dessert includes a crushed pretzel crust, a layer of sweetened cream cheese, and a top layer of strawberry gelatin and strawberries.
Strawberry Pretzel Salad [146]
Hash Brown Casserole [149]
Here's a somewhat lightened version of a popular potato casserole recipe that's great for brunch, dinner or a potluck.
Hash Brown Casserole [150]
Download our FREE printable collection of 10 top casserole recipes [151]
Browned Brussels Sprouts with Bacon and Feta [154]
Give Brussels sprouts a fresh taste with this colorful side dish flavored with bacon and feta. The trick to preserving the sprouts' mild taste is to avoid overcooking.
Browned Brussels Sprouts with Bacon and Feta [155]
Sausage-Wild Rice Casserole [158]
Pork sausage and wild rice blend with onion, mushrooms and water chestnuts in an easy-to-make casserole. Add 2 cups cubed, cooked chicken or turkey to make it a main dish.