Buckle up because the holiday season is under way! Tis the season for friends and families gathering, mandatory office parties, and so much more. It is extremely taboo to show up empty handed, right? Enter these delicious savory holiday potluck ideas to save you from hours of recipe research. Trust me, you are sure to be everyones favorite guest with any of these dishes. Alright, enough of this chatter, let's get cooking!
Table of Contents
All The Potluck Veggies (Kind Of)
This Shredded Brussels Sprouts Salad is the perfect holiday salad! Crunchy, bright, flavorful and loaded with creamy avocado!
This incredible Winter Greens Salad is one of my all time favorites! And the Pecorino Dressing is out of this world!
Potluck Potatoes Galore
Bring on the Potluck Bread!
It’s the icing on the Thanksgiving cake – Homemade Garlic Herb Rolls!
Potluck Meatballs and Such
My Omi's tried and true Swedish Meatballs!! You can make them entirely with ground beef, or half beef/half pork! Works perfectly either way!
Buckle up - these are the most perfect italian meatballs that will ever grace your kitchen. Go ahead and double the recipe because you'll want these on hand at all times.
I know you're going to make this lasagna recipe again and again because it is just that good. No joke, 3 meats, no cook noodles, and the most epic béchamel sauce.
Cheese at the Potluck Please!
Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had.... plus there's a crispy topping!
Baked Camembert is the perfect appetizer for any occasion! This dish is simple to make and tastes delicious. Best of all, it’s a great way to get your family involved in the kitchen. So gather up your ingredients and let’s get cooking!
Talk about the most delicious appetizer of all times - this Baked Brie with Fig Jam and Caramelized Onions is truly perfection!!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Cacio e Pepe Roasted Potatoes
- 4 ½ pounds Yukon gold potatoes peeled and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 4 tablespoons unsalted butter cut into pieces
- 1 cup freshly grated parmesan cheese
- 1 cup freshly grated pecorino romano cheese
- Fresh lemon juice and zest to finish
- Fresh chives to garnish
- Preheat the oven to 425 degrees F. Nestle a wire rack on top of a sheet pan and set aside.
- Place the peeled and diced potatoes in a large pot and cover with cold water. Heavily salt the water and bring to a boil over high heat. Boil the potatoes until fork tender, about 10 minutes. Drain the potatoes. Once drained, place a plate on top of the colander and firmly hold it down, then shake the colander as hard as you can without losing any of the potatoes until they are a bit messy. Transfer the potatoes to the prepared sheet pan and let dry for 20 minutes. Meanwhile, pour the oil onto a separate sheet pan and heat in the oven for 4-5 minutes.
- VERY carefully, remove the sheet pan from the oven with the hot oil and transfer the potatoes on top of the oil. Do this very gently so the potatoes/oil don't splatter. Gently mash the potatoes with the back of a spoon or flat surface until they fill most of the sheet pan, then season with kosher salt and tons of freshly cracked black pepper. Scatter the butter over top of the potatoes. Transfer back into the oven.
- Bake until the potatoes are crispy on the bottom, about 45 minutes. Give the potatoes a toss and continue to bake until they are crispy and golden almost all over, another 15-30 minutes. 5 minutes before they are done, add the cheese and place it back into the oven to melt.
- Let cool slightly, about 10 minutes. Season with more salt and pepper, add more cheese if desired (duh) and sprinkle with the lemon juice, zest and herbs.