51 Thanksgiving Potluck Ideas, from Make-Ahead Casseroles to Appetizers and Desserts

• Time Commitment: 50 minutes
• Why I Love It: vegetarian, kid-friendly, crowd-pleaser
• Serves: 6

Move over, turkey: This baked pasta is poised to steal the show. "It's creamy, comforting and big enough to feed a crowd, but still feels modern, thanks to dollops of ricotta and plenty of spinach," former PureWow senior food editor Katherine Gillen writes. "Even better, it freezes like a dream."

• Time Commitment: 1 hour and 30 minutes
• Why I Love It: vegetarian, special occasion–worthy, one pan
• Serves: 8

Sweet, spiced and eye-catching, this easy Thanksgiving potluck side dish would be just as delicious with another winter squash in place of butternut, like delicata. "You don’t want to slice all the way through the squash, so having a guide is helpful," Gillen says. "I like to arrange a chopstick lengthwise on either side of the squash to stop the knife from cutting to the bottom; skewers or butter knives would work, too."

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: kid-friendly, crowd-pleaser, special occasion–worthy, make ahead
• Serves: 10

If you're only in charge of making one dish, why not go all out with intricate phyllo rosettes? The topper looks more complicated than it is, but most importantly, it adds a crunchy, crispy, cheesy layer to the meal. There's nothing one-note about this mac, that's for sure.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: vegetarian, special occasion–worthy, beginner-friendly
• Serves: 4 to 6

Some things are just better with cheese, butter and a bubbly crust. But good news: The gratin club isn’t exclusive, and humble cabbage is joining the group. Make this dish in advance and reheat it in the oven once you arrive to your destination.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, kid-friendly
• Serves: 6

Speaking of winter squash, this gorgeous gratin is like a slightly healthier version of the traditional potato dish. Parsnips, sweet potatoes and squash stand in for the usual spuds, but there’s still plenty of cheese to go around.

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: crowd-pleaser, special occasion–worthy, vegetarian, <500 calories
• Serves: 6

Behold, two cruciferous veggies working together in cheesy harmony. What could be tastier than that? (Only the fact that you can easily transport this dish and bake it upon arrival, if you ask me.)

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, special occasion–worthy, make ahead
• Serves: 6

You can’t bring Ina Garten to the Thanksgiving potluck, but you can bring her elegant mini vegetable gratins. If you don’t have individual serving dishes, just bake it in one and increase the cooking time.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: crowd-pleaser, make ahead, low sugar
• Serves: 8

Why are these potatoes the best, you ask? Well, they’re impossibly creamy and comforting, plus they taste even better if you make them ahead of time. Experiment with different cheeses if you’re feeling scientific ahead of the Thanksgiving potluck.

• Time Commitment: 1 hour and 25 minutes
• Why I Love It: crowd-pleaser, vegan, gluten free, make ahead
• Serves: 8

It’s a known fact that vegans don’t get enough love at the Turkey Day table, but this plant-based casserole can help. It even does double duty as a side dish or a main, thanks to satiating lentils and pine nuts.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: crowd-pleaser, make ahead, beginner-friendly, <10 ingredients
• Serves: 6

Two types of cheese, one beloved vegetable, zero complaints. A pinch of nutmeg makes this one extra cozy and autumnal, but the heavy cream, Gruyère and Parm do most of the heavy lifting.

• Time Commitment: 1 hour and 30 minutes
• Why I Love It: crowd-pleaser, vegetarian, kid-friendly
• Serves: 6

Everyone loves mac and cheese, but the cauliflower adds ~sophistication~ to this Thanksgiving potluck dish. Roasted broccoli would be just as tasty, and the same goes for squash, sweet potatoes or shredded Brussels sprouts.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, vegetarian, beginner-friendly
• Serves: 8

This fancy-sounding dish is secretly a piece of cake...er, casserole. Even better, it only requires five ingredients (and that's including freshly ground pepper). In the words of the Barefoot Contessa, how easy is that?

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: crowd-pleaser, vegetarian, beginner-friendly
• Serves: 8

What could be cozier than saucy pasta under a blanket of gooey melted cheese? Nothing, that's what. I'm definitely going back for seconds (and you will too—promise).

• Time Commitment: 15 minutes
• Why I Love It: no cook, make ahead, <30 minutes
• Serves: 6

So often the salad options at Thanksgiving are lacking. This crunchy number is a refreshing change of pace to all the creamy goodness, and since it's made with cabbage, it can be assembled in advance. Just one note on making it ahead: "Slice the apples just before serving to prevent them from turning brown," Gillen advises.

• Time Commitment: 15 minutes
• Why I Love It: no cook, make ahead, crowd-pleaser
• Serves: 4 to 6

It’s not a party unless there are fun fancy appetizers. Assign yourself the charcuterie board and you’ll be the talk of the soiree, especially if it includes this effortless black pepper-honey brie. "If you can’t find fresh figs, try dried or use another seasonal fruit," Gillen says. "I chose sour cherry preserves, but apricot or fig would be just as lovely."

• Time Commitment: 45 minutes
• Why I Love It: make ahead, crowd-pleaser, beginner-friendly
• Serves: 10

Even if you’re not assembling a cheese board this Thanksgiving, odds are one will be in attendance. Bring this jam to serve on the side, and suddenly you’re a holiday hero. "The chutney-like topping is as easy to make as it is to fry bacon," Gillen asserts. "The only difference is it gets simmered with onion, sugar and cider vinegar until syrupy."

• Time Commitment: 1 hour and 45 minutes
• Why I Love It: make ahead, crowd-pleaser, special occasion–worthy
• Serves: 8

Roasted, stuffed, puréed into soup: There's no limit to the ways I'll devour winter squash. Wrap it in a golden, flaky crust with melted cheese, and I'm ready to marry the final dish. "The pre-roast might seem like a nuisance, but it will ensure the squash is fully cooked by the time you slice into your savory pie," Gillen states.

• Time Commitment: 35 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly, make ahead
• Serves: 8 to 10

Want to know a secret? Everyone attending the dinner wishes there were pigs in a blanket. That’s where you (and these savory bites) come in. "I serve this ever-so-slightly sophisticated recipe with a side of cheater’s aioli for dipping, but I wouldn’t turn up my nose at ketchup, mustard or a little bit of both," Gillen admits.

• Time Commitment: 10 minutes
• Why I Love It: <30 minutes, beginner-friendly, make ahead
• Serves: 2 to 4

That half bag of celery in your crisper drawer isn’t going to cook itself. Instead, transform it into this surprising salad that’s equal parts crunchy and rich, thanks to a lip-smackingly tangy sherry vinaigrette.

• Time Commitment: 45 minutes
• Why I Love It: make ahead, dairy free, gluten free
• Serves: 4

Once you bring pine nut cream to the celebration, you’ll have a standing annual invitation. This hearty salad can be served warm or at room temperature, so free up the oven if you need to.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, make ahead, no cook
• Serves: 8

The dressing is based on the rich flavors of a Caesar salad dressing, but uses nuts and seeds as a dairy-free base. Even better, if you dress the greens ahead of time, it gives them time to become tender.

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: <10 minutes, make ahead, dairy free
• Serves: 4

This masterpiece is ready for its Instagram closeup. The jewel-like persimmons and homemade frizzled onions will put last year’s bagged salad to shame. Bonus? It’s made with just ten ingredients.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, special occasion–worthy, vegetarian
• Serves: 4

To me, this Thanksgiving potluck idea is peak comfort food. This work of art can be made up to three days in advance and stored in the fridge. Just refresh it in the oven or toaster before serving to revive its flaky crust.

• Time Commitment: 55 minutes
• Why I Love It: crowd-pleaser, special occasion–worthy, make ahead
• Serves: 10

These cuties are as versatile as they are delectable. You can either bake them as individual tarts or as one large tart. (In the case of the latter, just roll out the puff pastry into a rectangle and top it to your heart's content.)

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, vegan, make ahead
• Serves: 4

Homemade aioli is sort of magical. If you don’t have time to make it from scratch while you roast the veg, you can just as easily start with high-quality, store-bought mayonnaise. (I told you these Thanksgiving potluck ideas were easy.)

• Time Commitment: 15 minutes
• Why I Love It: crowd-pleaser, <30 minutes, make ahead
• Serves: 6 cups

These savory nuts take 15 minutes to make and will disappear by the handful, so yeah, I'd say doubling the recipe is a no-brainer decision. Use whatever type you like, but I'm partial to almonds, pecan halves, walnut halves, cashews and pistachios.

• Time Commitment: 15 minutes
• Why I Love It: <10 ingredients, make ahead, crowd-pleaser, <30 minutes
• Serves: 10

Hi there, most ingenious potato recipe of all time. These spuds are so foolproof, you don’t even need boiling water to make them (and you can refrigerate them for up to a day). Consider your Thanksgiving to-do list shorter.

• Time Commitment: 35 minutes
• Why I Love It: make ahead, vegan, gluten free
• Serves: 6

A creamy salad dressing is far superior to all others, but bottled ranch isn’t going to cut it on Thanksgiving. This cashew dressing is just the thing to balance the bitter radicchio and tart apples, and no one will guess that it’s vegan.

• Time Commitment: 25 minutes
• Why I Love It: crowd-pleaser, make ahead, <30 minutes, vegetarian
• Serves: 6 to 8

Think of these pimento-cheese-stuffed shishito peppers as a trendy, classed-up version of jalapeño poppers. They're spicy, festive finger food at its finest, IMO (especially because you'll only need four ingredients to pull them off).

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: one pan, make ahead, crowd-pleaser
• Serves: 9

Skip the sad, stale dinner rolls and make this simple, one-skillet cornbread instead. It’s best served at room temperature, so bake it in the morning and let it cool before you even get in the car.

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: crowd-pleaser, make ahead, special occasion–worthy
• Serves: 6

Feta tart? I'll bite. It’s a little bit sweet, a little bit salty and extremely delicious, plus it features a press-in crust that even beginner bakers can make. No one will see this savory Thanksgiving potluck idea coming.

• Time Commitment: 35 minutes
• Why I Love It: make ahead, <10 ingredients, vegetarian
• Serves: 4

Normally I'd advise against bringing a green veg side to a potluck, since it’s best served piping hot. But these green beans flip the script: They’re served chilled, so you can make them days in advance.

• Time Commitment: 1 hour
• Why I Love It: <10 ingredients, vegetarian, beginner-friendly, crowd-pleaser
• Serves: 6 to 8

This colorful dish is bound to get you brownie points at your Thanksgiving potluck. You'll slice golden and red beets and Yukon Gold potatoes paper-thin, stack them and arrange the stacks in your trusty cast iron skillet for an eye-catching presentation.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, vegan, beginner-friendly
• Serves: 6 to 8

Fries? Say no more. Don't worry about getting your kitchen filthy with droplets of hot oil: This five-ingredient gem comes together on a baking sheet for minimal mess and easy cleanup.

• Time Commitment: 35 minutes
• Why I Love It: beginner-friendly, vegetarian, crowd-pleaser
• Serves: 10

This is lighter than your average mashed tater, and the flavor is honestly just as good. It has a secret ingredient that adds a crisp, bright edge to every bite. (OK, I'll spill: It's Granny Smith apple.)

• Time Commitment: 45 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly, make ahead
• Serves: 12

Kids and adults alike won’t be able to resist a soft pumpkin cookie. Make them even better with the classic black-and-white frosting treatment. "Be sure you're using plain canned pumpkin purée, not pie filling," Gillen warns. "The latter contains added sugar and spices, and you'll be adding your own."

• Time Commitment: 6 hours and 30 minutes (includes chilling time)
• Why I Love It: no cook, make ahead, crowd-pleaser, special occasion–worthy
• Serves: 10 to 12

Other than the chilling time, this layered custard is a breeze to make. Plus, it requires no fussing with a cooked custard—and it's laced with booze. "I call for a 9-by-13-inch baking dish, but you could easily adapt it to another shape or size vessel," Gillen says. "You might end up with thicker or thinner layers depending on its volume, but it will taste the same."

• Time Commitment: 55 minutes
• Why I Love It: make ahead, crowd-pleaser, special occasion–worthy
• Serves: 32

Go ahead, make these cookies up to five (!) days ahead. Then pat yourself on the back for being so prepared for the Thanksgiving chaos. "While their namesake implies otherwise, I actually prefer to use a measuring spoon to indent the cookies for a uniform appearance," Gillen suggests.

• Time Commitment: 1 hour
• Why I Love It: make ahead, kid-friendly, crowd-pleaser
• Serves: 12

I've never met a snickerdoodle I didn’t like, and these caramel-stuffed cookies are no exception. Of course, you could leave the filling out…but why? "They're sweet, spiced and packed with gooey caramel—store-bought, so don't fret—for a treat that's sure to please," Gillen explains.

• Time Commitment:
• Why I Love It: crowd-pleaser, beginner-friendly, make ahead
• Serves: 9

Haven't you heard? Pie is out and brownies are in. OK, I'm kidding, but these pair the best of pie without the hassle of rolling out a crust or spending hours in the kitchen, so you could make a case for the argument. "They're gooey, rich and gilded with a nutty, caramelly topping, just like your favorite pie," Gillen explains. "Even better, they start with a boxed brownie mix."

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, make ahead, beginner-friendly
• Serves: 6

Store-bought frozen puff pastry is the secret to making these bite-size pies look totally profesh with minimal effort on your part. "Score a small square inside each piece, then layer the apple slices inside," Gillen recommends. "This keeps the buttery layers of pastry from puffing up in the middle of the tarts." Bring vanilla ice cream along and you'll win Thanksgiving.

• Time Commitment: 1 hour and 50 minutes
• Why I Love It: crowd-pleaser, make ahead, special occasion–worthy
• Serves: one 9-inch pie

Let someone else handle the pumpkin dessert—you’re in charge of this custardy, spiced delight. It's basically a type of sugar pie, which means it's thickened with flour instead of eggs. Oh, and it's impossible to mess up.

• Time Commitment: 45 minutes
• Why I Love It: crowd-pleaser, kid-friendly, make ahead
• Serves: 24 mini pies

Want a dessert that looks impressive but is ready to go in under an hour? These itty-bitty pies will do the trick. Use store-bought cinnamon roll dough to save time on the crust; no one will clock the shortcut.

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: crowd-pleaser, make ahead, special occasion–worthy
• Serves: 10

If a spiced pumpkin pie and a fluffy angel food cake had a delicious baby, it would be this pumpkin dessert. The cream cheese glaze is just gilding the airy, cloud-like lily.

• Time Commitment: 55 minutes
• Why I Love It: make ahead, crowd-pleaser, beginner-friendly
• Serves: 18

A sheet pan cake that’s ready in less than an hour will always beat out a complicated pie recipe. (Sorry to all the gorgeous lattice crusts out there.) Plus, who can deny that tangy, sweet apple cider frosting?

• Time Commitment: 4 hours and 25 minutes (includes chilling)
• Why I Love It: make ahead, beginner-friendly, <10 ingredients
• Serves: 30

Whether you forgot to make dessert or simply save room for dessert (the biscuits get me every time), these impossibly simple, just-rich-enough truffles have your back. Be sure to give them plenty of time to chill before serving.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: crowd-pleaser, vegan, gluten free, make ahead
• Serves: 10

Fact: No one dislikes a brown sugar-y crumble topping. This stunning tart already features cinnamon in the filling, but you can add other warming spices such as cardamom, nutmeg or orange zest to take it up a notch.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
• Serves: 10

Apples are the epitome of fall. Take your average fruit pie up a notch with one of these forgiving, foolproof galettes. Don't forget to serve it with vanilla ice cream, whipped topping or a drizzle of cold cream.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
• Serves: 12

Whether you're doing a Friendsgiving brunch or in charge of dessert, this sweet-tart gem is definitely a winner. This Thanksgiving potluck idea calls for cranberry sauce, so make two batches ahead of the feast.

• Time Commitment: 50 minutes
• Why I Love It: <500 calories, crowd-pleaser, beginner-friendly
• Serves: 32

For a not-so-sweet dessert, this one is guaranteed to impress. Canned pumpkin purée not only infuses every crumb with autumn flavor, but it also keeps the quick bread impossibly moist and buttery.

• Time Commitment: 1 hour and 30 minutes
• Why I Love It: crowd-pleaser, make ahead, kid-friendly
• Serves: 24

Pumpkin and cheesecake? I'll take five. These treats are equal parts tangy, spiced, soft and sweet. Be sure to let them cool completely before serving, so the filling has time to set and doesn't ooze out at first bite.