5 Easy Dishes to Bring to the Potluck

Potlucks are chaos in the best way—tables groaning under mismatched dishes, kids tearing through the crowd, and someone always asking, “Who made this?” But when you’re a mom to six, the chaos starts long before you get to the party. I’ve learned to roll with it by sticking to recipes that are easy to prep ahead, budget-friendly, and most importantly, a hit with the crowd. These five potluck ideas are my go-tos, the kind of recipes you make once and get asked for every year.

Taco Boats

These little handheld wonders disappear in minutes, and they’re as easy to make as they are to eat. Start with a pack of mini soft tortilla boats—the kind that come in foil trays, so you can bake and serve right in the same dish. Less cleanup, no forgotten Tupperware. Sauté half a diced white onion in a little oil until translucent, then add a pound of lean ground beef. Season with your favorite taco spices, or grab a packet of seasoning mix (no shame in shortcuts). Once the meat is browned and drained, stir in a can of red enchilada sauce, black beans, and some diced jalapeños for a little heat.

Scoop the mixture into the tortilla boats, top with shredded cheese, and bake at 350°F for 10 minutes or until the cheese is perfectly gooey. These little Mexican boats are one of the quickest and simplest potluck ideas; they’re portable, mess-free, and guaranteed to go fast.

Baked Taco Pasta

Let’s face it: mac and cheese will already be at the table, so why not bring something with a twist? This cheesy, Mexican-inspired pasta is comfort food with a kick. Start by cooking your pasta (any short shape works) just shy of al dente. While that boils, brown 1.5 pounds of ground beef in a skillet. Season with taco spices and add a splash of water to keep it saucy.

Drain the pasta and mix it with the beef, a mountain of shredded cheese (32 ounces to be exact), a cup of milk, and two cups of heavy cream. Stir everything together and pour it into a greased baking dish. For a little surprise, tuck in some cream cheese cubes—they melt into creamy pockets of goodness. Top with mozzarella and parmesan, cover with foil, and bake at 350°F for 45 minutes. Take off the foil for the last 15 to crisp up the top. It’s hearty, cheesy, and stands out in a sea of casseroles.

Cream Corn Casserole

This one’s like a warm hug in casserole form. Start by blending half of your canned sweet corn—just a quick pulse so it’s chunky, not mushy. Combine it with the rest of the corn in a large bowl and set aside. In a saucepan, melt a stick of butter and sauté a diced yellow onion until soft. Stir in a cup of cream and a block of cream cheese, letting it all melt together. Season with salt, pepper, and a touch of sugar, then whisk in a beaten egg.

Pour the mixture over the corn and transfer it all to a 2-quart casserole dish. For the topping, mix crumbled Ritz crackers with melted butter and sprinkle over the casserole. Bake at 325°F for 45 minutes, covered for the first 30. Finish with a sprinkle of fresh parsley, and you’ve got a creamy, crunchy dish that always gets seconds.

Baked Brie

When I need something quick but fancy, baked brie is my go-to. Take a cold wheel of brie and shave a bit off the top rind so it’s easier to scoop. Place it in a small baking dish, spread your favorite jam on top (fig, apricot, or raspberry are great), sprinkle with chopped almonds, and drizzle with honey and a pinch of salt.

Bake at 400°F for 15 minutes, then serve on a platter surrounded by strawberries, crackers, and maybe some dried fruit or nuts to fill the gaps. It’s festive and indulgent, and it is one of the easiest potluck ideas that takes less than 20 minutes to make.

Spinach Potato Casserole

This one’s a bit more work but worth every minute. Thinly slice 500 grams of potatoes, toss them with olive oil, salt, and pepper, and bake at 250°F for 30 minutes until golden. Meanwhile, sauté diced celery and onions in butter, then add frozen spinach, seasoning, and a splash of water to thaw. Stir in flour to thicken, then slowly whisk in milk, cooking until it forms a creamy sauce. A dash of nutmeg and chili flakes gives it a cozy kick.

Spread the potatoes in a casserole dish, top with the spinach mixture, and cover with mozzarella. Bake at 350°F for 15 minutes until the cheese is bubbling and golden. It’s hearty, earthy, and surprisingly elegant for a dish made from pantry staples.