15 Christmas Potluck Recipes That Travel Well

15 Christmas Potluck Recipes That Travel Well

By Sara Taylor

15 Christmas Potluck Recipes That Travel Well

By Sara Taylor
•
Updated
•
Recipes

This list is for you if you have ever tried balancing a casserole dish on your lap during a car ride on a snow covered road. These 15 Christmas potluck recipes will stand the test of time on the road and still taste like you put a lot of effort into them. They are made to be heated and to be re-heated and to survive the car ride to Grandma's.

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1) Honey-Glazed Ham

a glossy honey-glazed spiral ham on a white platter in a wide horizontal shot, caramelized edges, rosemary and orange slices around it, warm natural light, shallow depth of field, landscape orientation

The type of centerpiece that, when placed in the room, creates an instant silence among all present.

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a glossy honey-glazed spiral ham on a white platter in a wide horizontal shot, caramelized edges, rosemary and orange slices around it, warm natural light, shallow depth of field, landscape orientation

Honey-Glazed Ham

A moist spiral ham with a sweet honey and brown sugar glaze.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 8 lb spiral ham
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 tsp ground cloves

Method
 

  1. Preheat the oven to 325 degrees F and place the ham cut-side down in a roasting pan.
  2. Cover loosely with foil and bake for about 90 minutes.
  3. Whisk the brown sugar, honey, Dijon, and cloves into a glaze.
  4. Brush the ham generously with glaze and return it to the oven uncovered.
  5. Bake another 25 to 30 minutes, basting twice, until shiny and caramelized.
  6. Rest for 10 minutes before slicing and transporting.

Notes

Travel it whole and warm, then slice once you arrive so it stays juicy.

2) Eggnog Cheesecake Bars

creamy eggnog cheesecake bars dusted with nutmeg on a white plate in a wide horizontal shot, golden crust visible, cinnamon sticks beside them, soft natural light, shallow depth of field, landscape orientation

All the comfort of the eggnog season in a slice you can eat with one hand.

creamy eggnog cheesecake bars dusted with nutmeg on a white plate in a wide horizontal shot, golden crust visible, cinnamon sticks beside them, soft natural light, shallow depth of field, landscape orientation

Eggnog Cheesecake Bars

Set over a buttery graham crust, is a creamy eggnog cheesecake that is spiced.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 16 oz cream cheese softened
  • 3/4 cup eggnog
  • 2 eggs

Method
 

  1. Preheat the oven to 325 degrees F and line a baking pan with parchment.
  2. Mix the graham crumbs with melted butter and press into the pan.
  3. Beat the cream cheese until smooth, then blend in the eggnog, sugar, and nutmeg.
  4. Add the eggs one at a time, mixing just until combined.
  5. Pour over the crust and bake for 32 to 35 minutes until the center is just set.
  6. Cool, then chill for at least 4 hours before slicing into bars.

Notes

Chill overnight for clean slices and the best travel-ready texture.

3) Roasted Brussels Sprouts with Balsamic Glaze

crispy roasted brussels sprouts glistening with balsamic glaze in a serving bowl in a wide horizontal shot, charred edges, rustic table, warm natural light, shallow depth of field, landscape orientation

The team that wins over Brussels sprouts doubters every single year.

crispy roasted brussels sprouts glistening with balsamic glaze in a serving bowl in a wide horizontal shot, charred edges, rustic table, warm natural light, shallow depth of field, landscape orientation

Roasted Brussels Sprouts with Balsamic Glaze

Sweet tangy balsamic glaze finishes perfectly roasted crispy Brussels sprouts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb brussels sprouts halved
  • 3 tbsp olive oil
  • 1/4 cup balsamic glaze
  • 1 tbsp honey
  • 1/2 tsp black pepper

Method
 

  1. Preheat the oven to 425 degrees F and line a baking sheet with foil.
  2. Toss the brussels sprouts with olive oil, salt, and pepper.
  3. Spread them cut-side down in a single layer.
  4. Roast for 22 to 25 minutes until crispy and deeply browned.
  5. Drizzle with balsamic glaze and honey, then toss to coat.
  6. Transfer to a container and serve warm or at room temperature.

Notes

They reheat well and even taste great cold, so they're perfect for the road.

4) Garlic Mashed Potatoes

fluffy garlic mashed potatoes in a rustic bowl in a wide horizontal shot, pat of melting butter and chopped chives on top, cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Buttery, creamy, and the dish you just have to take home with you!

fluffy garlic mashed potatoes in a rustic bowl in a wide horizontal shot, pat of melting butter and chopped chives on top, cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Garlic Mashed Potatoes

Mashed potatoes fluffy and whipped with roasted garlic, blended butter and cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cubed
  • 6 cloves garlic
  • 1/2 cup butter
  • 3/4 cup warm cream
  • 1 tsp salt

Method
 

  1. Add the potatoes and garlic cloves to a large pot of salted water.
  2. Boil for 18 to 20 minutes until the potatoes are fork-tender.
  3. Drain well and return them to the warm pot.
  4. Mash with butter, then stir in the warm cream a little at a time.
  5. Whip until smooth and creamy, seasoning with salt and pepper.
  6. Transfer to a slow cooker on warm for easy transport.

Notes

Keep them in a slow cooker on warm so they stay creamy on the drive.

5) Sweet Potato Casserole with Marshmallows

sweet potato casserole topped with golden toasted marshmallows in a baking dish in a wide horizontal shot, bubbling edges, festive table setting, warm natural light, shallow depth of field, landscape orientation

It’s half side dish, half dessert and fully the reason people are asking if you’re coming.

sweet potato casserole topped with golden toasted marshmallows in a baking dish in a wide horizontal shot, bubbling edges, festive table setting, warm natural light, shallow depth of field, landscape orientation

Sweet Potato Casserole with Marshmallows

Marshmallows are lightly toasted and placed on top of sweet potatoes that have been mashed and baked.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 4 lb sweet potatoes cooked and mashed
  • 1/2 cup brown sugar
  • 1/3 cup butter melted
  • 2 eggs
  • 3 cups mini marshmallows

Method
 

  1. Preheat the oven to 350 degrees F and grease a casserole dish.
  2. Stir the mashed sweet potatoes with brown sugar, butter, eggs, and a pinch of cinnamon.
  3. Spread the mixture evenly into the dish.
  4. Bake for 20 minutes until set and warmed through.
  5. Scatter the marshmallows on top and bake 8 to 10 more minutes until golden.
  6. Cover and transport warm.

Notes

Add the marshmallows fresh and broil them once you arrive for the best topping.

6) Cranberry Walnut Salad

a colorful cranberry walnut salad in a wide wooden bowl in a wide horizontal shot, glossy greens, jeweled cranberries and crumbled cheese, bright natural light, shallow depth of field, landscape orientation

It is something crisp to contrast a spread of warm and hearty food.

a colorful cranberry walnut salad in a wide wooden bowl in a wide horizontal shot, glossy greens, jeweled cranberries and crumbled cheese, bright natural light, shallow depth of field, landscape orientation

Cranberry Walnut Salad

Crisp greens mixed with feta, walnuts, and dried cranberries.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups mixed greens
  • 1/2 cup dried cranberries
  • 1/2 cup candied walnuts
  • 1/3 cup crumbled feta
  • 1/4 cup balsamic vinaigrette

Method
 

  1. Pile the mixed greens into a large serving bowl.
  2. Scatter the dried cranberries and candied walnuts over the top.
  3. Sprinkle the crumbled feta across the salad.
  4. Pack the vinaigrette separately in a small jar.
  5. Toss everything together with the dressing right before serving.

Notes

Keep the dressing separate so the greens stay crisp until you arrive.
white chocolate gingerbread truffles topped with festive sprinkles on a marble board in a wide horizontal shot, a few cut open to show the filling, soft natural light, shallow depth of field, landscape orientation

No-bake little bites that appear as though you took a cake-decorating class (which you obviously didn’t).

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white chocolate gingerbread truffles topped with festive sprinkles on a marble board in a wide horizontal shot, a few cut open to show the filling, soft natural light, shallow depth of field, landscape orientation

Gingerbread Cookie Truffles

Cream cheese gingerbread cookies are made using crushed gingerbread cookies, rolled into balls, and then coated with white chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 truffles
Ingredients Method Notes

Ingredients
  

  • 2 cups gingerbread cookies crushed
  • 4 oz cream cheese softened
  • 12 oz white chocolate melted
  • 1 tsp ground ginger
  • 2 tbsp holiday sprinkles

Method
 

  1. Mix the crushed gingerbread cookies with cream cheese and ginger until it holds together.
  2. Roll the mixture into small balls and place on a lined tray.
  3. Chill in the freezer for 20 minutes to firm up.
  4. Dip each ball in melted white chocolate and let the excess drip off.
  5. Set them back on the tray and add sprinkles before the coating sets.
  6. Chill until firm, then pack in a single layer.

Notes

These travel best chilled and stacked between layers of parchment.

8) Stuffed Mushrooms with Cream Cheese and Herbs

herbed cream cheese stuffed mushrooms on a slate board in a wide horizontal shot, golden parmesan tops, fresh herbs scattered around, soft natural light, shallow depth of field, landscape orientation

Surprisingly, these survive every car ride better than I do, and they are fun to eat because you can just pop them in your mouth.

herbed cream cheese stuffed mushrooms on a slate board in a wide horizontal shot, golden parmesan tops, fresh herbs scattered around, soft natural light, shallow depth of field, landscape orientation

Stuffed Mushrooms with Cream Cheese and Herbs

Cream cheese blended with herbs, encased in a mushroom cap with a crunchy Parmesan topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 pieces
Ingredients Method Notes

Ingredients
  

  • 20 button mushrooms stems removed
  • 8 oz cream cheese softened
  • 1/4 cup grated parmesan
  • 2 tbsp fresh herbs chopped
  • 2 cloves garlic minced

Method
 

  1. Preheat the oven to 375 degrees F and grease a baking dish.
  2. Beat the cream cheese with parmesan, herbs, and garlic until smooth.
  3. Spoon the filling into each mushroom cap.
  4. Arrange the caps in the dish and sprinkle with extra parmesan.
  5. Bake for 18 to 20 minutes until golden and bubbling.
  6. Cool slightly, then pack snugly for the trip.

Notes

These reheat well in a 350 degree oven for about 10 minutes.

9) Bacon-Wrapped Dates

crisp bacon-wrapped dates on a small white platter in a wide horizontal shot, toothpicks in each, scattered rosemary, warm natural light, shallow depth of field, landscape orientation

The combination of sweet and smoky flavors, creates an appetizer that guests will eat in just two bites and will disappear before the coats are even off.

crisp bacon-wrapped dates on a small white platter in a wide horizontal shot, toothpicks in each, scattered rosemary, warm natural light, shallow depth of field, landscape orientation

Bacon-Wrapped Dates

Tender dates wrapped in crisp bacon with a savory almond surprise inside.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 pieces
Ingredients Method Notes

Ingredients
  

  • 24 Medjool dates pitted
  • 24 whole almonds
  • 12 slices bacon halved
  • 24 toothpicks
  • 1 tsp black pepper

Method
 

  1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
  2. Tuck a whole almond inside each pitted date.
  3. Wrap each date with a half slice of bacon and secure with a toothpick.
  4. Arrange seam-side down on the baking sheet and season with pepper.
  5. Bake for 18 to 20 minutes, turning once, until the bacon is crisp.
  6. Cool slightly and pack in a covered container.

Notes

Reheat briefly in the oven to crisp the bacon back up after travel.

10) Classic Deviled Eggs

classic deviled eggs dusted with paprika on a pale platter in a wide horizontal shot, piped filling, sprigs of parsley around them, soft natural light, shallow depth of field, landscape orientation

The retro classic that consistently travels better than you would expect, and never sticks around for long.

classic deviled eggs dusted with paprika on a pale platter in a wide horizontal shot, piped filling, sprigs of parsley around them, soft natural light, shallow depth of field, landscape orientation

Classic Deviled Eggs

Creamy deviled eggs with mustard filling and paprika on top.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Ingredients Method Notes

Ingredients
  

  • 6 eggs hard-boiled
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp sweet pickle relish
  • 1/4 tsp paprika

Method
 

  1. Slice the boiled eggs in half lengthwise and scoop the yolks into a bowl.
  2. Mash the yolks with mayonnaise, mustard, and relish until smooth.
  3. Spoon or pipe the filling back into the egg whites.
  4. Dust the tops with paprika.
  5. Chill, then arrange in a covered egg carrier for transport.
  6. Serve cold.

Notes

A covered deviled egg carrier keeps them from sliding around in the car.

11) Spiced Rum Pumpkin Pie

a spiced pumpkin pie with a fluted crust on a wooden table in a wide horizontal shot, dollops of whipped cream and a dusting of cinnamon, warm natural light, shallow depth of field, landscape orientation

A grown-up twist on the original that guarantees you the top spot on the dessert table!

a spiced pumpkin pie with a fluted crust on a wooden table in a wide horizontal shot, dollops of whipped cream and a dusting of cinnamon, warm natural light, shallow depth of field, landscape orientation

Spiced Rum Pumpkin Pie

Pumpkin pie that is smooth and creamy with a hint of spiced rum and warm holiday spices.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 pie crust unbaked
  • 15 oz pumpkin puree
  • 3/4 cup brown sugar
  • 2 tbsp spiced rum
  • 3 eggs

Method
 

  1. Preheat the oven to 375 degrees F and fit the crust into a pie dish.
  2. Whisk the pumpkin puree, brown sugar, rum, eggs, and pumpkin pie spice until smooth.
  3. Pour the filling into the crust.
  4. Bake for 50 to 55 minutes until the center is just set.
  5. Cool completely on a rack, then chill before slicing.
  6. Travel chilled and serve with whipped cream.

Notes

Bake it the day before so it has time to set up fully for the drive.

12) Cranberry Orange Relish

bright red cranberry orange relish in a glass bowl in a wide horizontal shot, flecks of orange zest, fresh cranberries and orange slices nearby, natural light, shallow depth of field, landscape orientation

Bright and fresh with the lively zing that enlivens everything else on the plate.

bright red cranberry orange relish in a glass bowl in a wide horizontal shot, flecks of orange zest, fresh cranberries and orange slices nearby, natural light, shallow depth of field, landscape orientation

Cranberry Orange Relish

Cranberries, orange, and a hint of sweetness combine to create a no-cook relish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz fresh cranberries
  • 1 orange quartered with peel
  • 3/4 cup sugar
  • 1 tbsp orange zest
  • 1 tbsp lemon juice

Method
 

  1. Add the cranberries and quartered orange to a food processor.
  2. Pulse until coarsely chopped but not pureed.
  3. Transfer to a bowl and stir in the sugar, zest, and lemon juice.
  4. Cover and refrigerate for at least 2 hours to let the flavors meld.
  5. Travel it cold in a sealed jar and serve chilled.

Notes

It actually tastes better after a day, so make it ahead.

13) Mini Cheese Balls

mini pecan-coated cheese balls on a wooden board in a wide horizontal shot, crackers fanned alongside, fresh chives scattered, warm natural light, shallow depth of field, landscape orientation

Mini cheese balls so everyone can avoid the awkwardness of double-dipping in the communal big one.

mini pecan-coated cheese balls on a wooden board in a wide horizontal shot, crackers fanned alongside, fresh chives scattered, warm natural light, shallow depth of field, landscape orientation

Mini Cheese Balls

Cheese balls with herbs and nuts, ready for your crackers.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 16 pieces
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup shredded cheddar
  • 1 tsp garlic powder
  • 2 tbsp chopped chives
  • 3/4 cup chopped pecans

Method
 

  1. Beat the cream cheese, cheddar, garlic powder, and chives until well combined.
  2. Chill the mixture for 30 minutes so it's easier to shape.
  3. Roll into small balls about an inch wide.
  4. Roll each ball in the chopped pecans to coat.
  5. Arrange on a tray and chill until firm.
  6. Pack in a single layer with toothpicks for the trip.

Notes

Keep them cold until serving so they hold their shape.

14) Herb Crusted Prime Rib Sliders

herb crusted prime rib sliders lined up on a wooden board in a wide horizontal shot, pink sliced beef and fresh greens peeking out, soft natural light, shallow depth of field, landscape orientation

Mini sandwiches look and feel fancy, and they taste great even at room temperature.

herb crusted prime rib sliders lined up on a wooden board in a wide horizontal shot, pink sliced beef and fresh greens peeking out, soft natural light, shallow depth of field, landscape orientation

Herb Crusted Prime Rib Sliders

Prime rib that has been slow roasted and served on soft rolls with horseradish cream.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 sliders
Ingredients Method Notes

Ingredients
  

  • 3 lb prime rib roast
  • 3 tbsp mixed fresh herbs chopped
  • 12 slider rolls
  • 1/2 cup horseradish cream
  • 2 cups arugula

Method
 

  1. Preheat the oven to 450 degrees F and rub the roast with herbs, salt, and pepper.
  2. Roast for 15 minutes, then lower to 325 and cook until medium-rare, about 75 minutes.
  3. Rest the roast for 20 minutes, then slice it thin.
  4. Spread horseradish cream on the slider rolls.
  5. Layer the sliced beef and arugula onto each roll.
  6. Pack the assembled sliders snugly to travel.

Notes

Slice the beef thin and assemble cold so they hold together on the road.

15) Mulled Wine

steaming mulled wine in glass mugs on a wooden table in a wide horizontal shot, orange slices and cinnamon sticks floating, cozy holiday glow, warm natural light, shallow depth of field, landscape orientation

As soon as this drink hits the stove the whole house starts to smell like Christmas.

steaming mulled wine in glass mugs on a wooden table in a wide horizontal shot, orange slices and cinnamon sticks floating, cozy holiday glow, warm natural light, shallow depth of field, landscape orientation

Mulled Wine

Warm red wine mixed with citrus, cinnamon, and some holiday spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 bottle red wine
  • 1 orange sliced
  • 3 cinnamon sticks
  • 4 whole cloves
  • 1/4 cup honey

Method
 

  1. Pour the red wine into a large pot over medium-low heat.
  2. Add the orange slices, cinnamon sticks, cloves, and honey.
  3. Bring to a gentle simmer, but never let it boil.
  4. Simmer uncovered for 25 to 30 minutes to let the spices infuse.
  5. Strain out the spices and pour into a thermos to keep warm.
  6. Serve in mugs with a fresh orange slice.

Notes

Carry it warm in a thermos and reheat gently if needed.
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