Side Dish – Family Feast

You’ll want a few reliable potato dishes that are easy to make and sure to disappear at the table. Pick a creamy gratin, a crunchy roasted baby potato, and a cheesy casserole to cover textures and tastes. Add a bright potato salad and a sweet potato option for contrast. Follow simple steps for prep, baking, and timing, and you’ll have a lineup guests keep coming back to—now let’s go through each recipe so you can plan which ones to cook. Classic Potato Gratin With Garlic and Gruyère Comforting, cheesy layers of potatoes baked until golden and bubbly — perfect for holiday tables. Ingredients: 2 1/2 lb (about 1.1 kg) Yukon Gold or Russet potatoes, peeled 2 cups (200 g) Gruyère cheese, grated 1 1/2 cups (360 ml) heavy cream 1 cup (240 ml) whole milk 3 garlic cloves, minced 2 tbsp unsalted butter, softened (plus a little for greasing) 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp freshly grated nutmeg (optional) 2 tbsp finely chopped fresh thyme or 1 tsp dried thyme (optional) 1/4 cup (25 g) Parmesan cheese, grated (optional, for topping) How to Make: Preheat oven to 375°F (190°C) and butter a 9×13-inch (or similar) baking dish. Slice potatoes very thinly (about 1/8 inch / 3 mm) using a knife or mandoline; keep slices uniform. In a saucepan, warm the cream and milk over low heat until steaming; stir in garlic, salt, pepper, and nutmeg, then remove from heat. Layer a single even layer of potato slices in the bottom of the prepared dish. Sprinkle a handful of Gruyère and a pinch of thyme over the first layer. Repeat layers (potatoes, Gruyère, thyme) until ingredients are used, finishing with a cheese layer. Pour the warm cream mixture evenly over the layered potatoes so it seeps through. Dot the top with small pieces of the softened butter and sprinkle Parmesan if using. Cover the dish tightly with foil and bake for 40 minutes. Remove foil and bake another 20–25 minutes until top is golden and potatoes are tender when pierced with a knife. Let gratin rest 10–15 minutes before serving to set the layers. Serve warm and enjoy the creamy, garlicky, cheesy bliss — a guaranteed crowd-pleaser! Crispy Herb-Roasted Baby Potatoes Crispy Herb-Roasted Baby Potatoes — golden, crunchy on the outside, fluffy and herby inside. Ingredients: 1 1/2 pounds baby potatoes (mixed colors if available), halved 2 tablespoons olive oil 1 tablespoon butter, melted (optional for extra crisp) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon garlic powder (or 2 cloves garlic, minced) 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried) 1 tablespoon fresh thyme leaves (or 1 tsp dried) 1 tablespoon fresh parsley, chopped (for finishing) Zest of 1/2 lemon (optional, for brightness) How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment. Pat the halved potatoes dry with a towel — dry surface = extra crisp. In a large bowl, toss potatoes with olive oil, melted butter (if using), salt, pepper, garlic powder (or minced garlic), rosemary, and thyme until evenly coated. Spread the potatoes cut-side down in a single layer on the prepared sheet, leaving a little space between pieces. Roast for 25–30 minutes, flipping once halfway, until edges are deep golden and potatoes are tender when pierced. If you like them extra-crispy, broil 1–2 minutes at the end — watch closely so they don’t burn. Remove from oven, toss with lemon zest and chopped parsley, and taste for seasoning; add a pinch more salt if needed. Serve hot as a side or snack — they’re irresistibly crunchy and herby. Enjoy — these little bites are perfect for holiday plates or anytime you crave crispy comfort! Cheesy Scalloped Potatoes With Caramelized Onions A rich, comforting dish of scalloped potatoes layered with gooey cheese and sweet caramelized onions — holiday dinner perfection. Ingredients: 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch) 2 large yellow onions, thinly sliced 3 tablespoons unsalted butter 1 tablespoon olive oil 2 cloves garlic, minced 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess) 1 cup heavy cream 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyère or Swiss cheese 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg (optional) 2 tablespoons chopped fresh parsley (for garnish) How to Make: Preheat oven to 375°F (190°C). Heat butter and olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes. Set aside. In the same skillet, add garlic and cook 30 seconds until fragrant. Sprinkle flour over the garlic, cook 1 minute, then slowly whisk in milk and cream until smooth. Stir in Dijon, nutmeg (if using), salt, pepper, and 1 cup cheddar plus 1/2 cup Gruyère; cook until cheese melts and sauce thickens slightly. Lightly butter a 9×13-inch baking dish. Arrange one-third of the potato slices in an even layer in the dish. Spoon one-third of the cheese sauce over the potatoes and scatter one-third of the caramelized onions. Repeat two more layers, finishing with sauce and the remaining cheeses (reserve a little cheese for topping if desired). Cover tightly with foil and bake 45 minutes. Remove foil and bake another 20–25 minutes until potatoes are tender and top is golden and bubbly. Let rest 10 minutes before serving to set. Sprinkle chopped parsley on top and serve warm. Finish with a scoop of cheesy, oniony goodness — this dish will disappear fast at the holiday table! Bacon-Wrapped Hasselback Potatoes Crispy, savory bacon hugs tender, thinly-sliced Hasselback potatoes for a festive bite that’s irresistible. Ingredients: 8 small to medium Yukon Gold or baby potatoes, scrubbed 8 thin slices of bacon (1 slice per potato) 3 tbsp olive oil or melted butter 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp garlic powder 1 tsp fresh thyme leaves or 1/2 tsp dried thyme 1/2 cup grated Parmesan cheese (optional) Fresh chives or parsley, chopped, for garnish How to Make: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if you have one. Make thin slices across each potato about 3/4 of the way down, spacing slices 1/8–1/4 inch apart; use chopsticks alongside the potato to stop the knife if helpful. Brush each potato with olive oil or melted butter, getting some into the cuts. Season potatoes with salt, pepper, garlic powder, and thyme, making sure some seasoning reaches between the slices. Wrap one bacon slice around each potato, tucking the ends under the potato to secure. Place potatoes on the prepared rack or directly on the foil-lined sheet and bake 35–45 minutes, until potatoes are tender and bacon is crisp. If bacon browns too quickly, tent loosely with foil. During the last 5 minutes of baking, sprinkle Parmesan over the potatoes if using and return to oven until melted and golden. Remove from oven and let rest 2–3 minutes, then garnish with chopped chives or parsley. Serve warm and enjoy the crunchy bacon and buttery, pull-apart potato goodness! Loaded Mashed Potato Casserole Creamy, cheesy loaded mashed potato casserole — all the comfort of loaded potatoes in an easy bake! Ingredients: 4 pounds russet or Yukon Gold potatoes, peeled and cut into chunks 8 tablespoons (1 stick) unsalted butter 1 cup sour cream 1/2 to 3/4 cup whole milk (adjust for desired creaminess) 1 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded sharp cheddar cheese, plus extra for topping 1/2 cup shredded Monterey Jack or mozzarella (optional, for extra melt) 6 slices bacon, cooked until crisp and crumbled 3 green onions, thinly sliced (reserve some for garnish) 1/4 cup chopped chives or parsley (optional) 1/2 teaspoon garlic powder (optional) 1/2 cup panko breadcrumbs or crushed potato chips (optional topping) How to Make: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Place the potato chunks in a large pot and cover with cold water; add a pinch of salt. Bring to a boil, then simmer until the potatoes are very tender, about 15–20 minutes. Drain the potatoes well and return them to the hot pot to evaporate any excess moisture for a minute. Mash the potatoes with butter, then stir in sour cream, milk, salt, pepper, and garlic powder if using, until smooth and creamy. Fold in 1 cup shredded cheddar, the Monterey Jack (if using), most of the crumbled bacon (reserve a little for topping), and the sliced green onions. Spread the mashed potato mixture evenly into the prepared baking dish. Sprinkle the top with extra cheddar, reserved bacon, breadcrumbs or crushed chips (if using), and a little of the green onions. Bake for 20–25 minutes, until the top is golden and the casserole is heated through. Let rest for 5 minutes, garnish with remaining green onions and chopped chives or parsley, then serve warm. Enjoy this cozy, crowd-pleasing casserole — it’s everything you love about loaded potatoes in one dish! Rosemary-Parmesan Roasted Fingerlings Crisp, herby fingerlings with a cheesy finish—perfect for holiday sides or party plates. Ingredients: 1 1/2 pounds fingerling potatoes, scrubbed and halved lengthwise 2 tablespoons olive oil 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1 teaspoon garlic powder (or 2 cloves garlic, minced) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmesan cheese 1 tablespoon lemon juice (optional, for brightness) 1 tablespoon chopped fresh parsley (optional, for garnish) How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment. Toss the halved fingerlings in a large bowl with olive oil, chopped rosemary, garlic powder (or minced garlic), salt, and pepper until evenly coated. Spread the potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 20–25 minutes, until the potatoes are golden and tender when pierced with a fork. Remove from the oven, sprinkle the grated Parmesan evenly over the hot potatoes, and return to the oven for 2–3 minutes to melt and crisp the cheese. Drizzle with lemon juice and sprinkle with chopped parsley if using, then transfer to a serving dish. Serve hot and enjoy those crispy, cheesy, rosemary-kissed bites — they’ll disappear fast! Sweet Potato Casserole With Brown Sugar Pecan Topping Sweet, buttery sweet potato casserole topped with a crunchy brown sugar-pecan crumble — a festive classic everyone will fight over. Ingredients: 4 cups mashed cooked sweet potatoes (about 3–4 medium sweet potatoes) 1/2 cup granulated sugar 1/3 cup packed brown sugar (for sweet potato mixture) 1/3 cup milk 2 large eggs, lightly beaten 1/4 cup unsalted butter, melted 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt Topping: 1/2 cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup unsalted butter, melted 1 cup chopped pecans Pinch of salt How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish (or a similar casserole dish). Peel and boil or roast sweet potatoes until very tender, then mash until smooth; measure 4 cups and set aside. In a large bowl, combine mashed sweet potatoes, granulated sugar, 1/3 cup brown sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt; mix until smooth and well blended. Spread the sweet potato mixture evenly into the prepared baking dish. Make the topping: stir together 1/2 cup brown sugar, flour, melted butter, chopped pecans, and a pinch of salt until crumbly and combined. Sprinkle the pecan topping evenly over the sweet potato layer. Bake for 25–30 minutes, or until the topping is golden and the casserole is heated through and set at the edges. Let the casserole rest for 5–10 minutes before serving to set up slightly. Scoop and enjoy this warm, crunchy, sweet holiday side — perfect alongside turkey or on its own! Mini Twice-Baked Potatoes With Chive Cream Creamy, chive-topped mini twice-baked potatoes — bite-sized comfort with a festive twist. Ingredients: 24 small baby potatoes (about 1–1.5 inches each) 3 tablespoons olive oil 1/2 teaspoon fine salt, plus extra for seasoning 1/4 teaspoon black pepper 4 tablespoons unsalted butter 1/3 cup sour cream 1/4 cup whole milk (or cream for richer filling) 2 tablespoons finely chopped fresh chives, plus extra for garnish 1/2 cup grated sharp cheddar (optional) 2 slices cooked bacon, crumbled (optional) Paprika or smoked paprika, for sprinkling How to Make: Preheat the oven to 400°F (200°C). Toss the baby potatoes with olive oil, 1/2 teaspoon salt, and pepper; spread on a baking sheet. Roast the potatoes 25–30 minutes until fork-tender and skins are slightly crisp; let cool enough to handle. Cut each potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell so the skins hold their shape. Mash the scooped potato with butter, sour cream, milk, chopped chives, and cheddar if using; season to taste with salt and pepper. Spoon or pipe the creamy filling back into the potato shells, mounding slightly. Place filled potatoes on the baking sheet and bake 10–12 minutes until warmed through and tops are lightly golden. Sprinkle with crumbled bacon (if using), extra chives, and a pinch of paprika before serving. Perfect for passing around at holiday gatherings — pop one in your mouth and enjoy the creamy, herby goodness! Spiced Maple-Glazed Sweet Potato Wedges Parmesan and Truffle Smashed Potatoes A crispy, cheesy, ultra-decadent potato side with a hint of truffle — perfect for holiday indulgence. Ingredients: 2 lb small Yukon Gold or baby potatoes 3 tbsp olive oil, divided 2 tbsp unsalted butter, melted 1/2 cup freshly grated Parmesan cheese 1–2 tsp truffle oil (adjust to taste) 1 tsp garlic powder 1/2 tsp kosher salt (plus more to taste) 1/4 tsp freshly ground black pepper 1–2 tbsp chopped fresh parsley for garnish Optional: extra grated Parmesan for sprinkling How to Make: Preheat oven to 425°F (220°C). Wash potatoes and place in a large pot; cover with salted water and bring to a boil. Simmer potatoes until tender when pierced, about 15–20 minutes; drain well. Place drained potatoes on a baking sheet lined with parchment and gently smash each with the bottom of a glass or a potato masher to about 1/2-inch thickness. In a small bowl, mix 2 tbsp olive oil, melted butter, garlic powder, salt, and pepper. Brush or drizzle the oil-butter mixture over each smashed potato. Sprinkle grated Parmesan evenly over potatoes. Roast in the preheated oven until edges are golden and crisp, about 20–25 minutes. Remove from oven and immediately drizzle truffle oil lightly over the potatoes, tasting as you go so it doesn’t overpower. Sprinkle chopped parsley and optional extra Parmesan, then serve hot. Finish with a pop of truffle and a sprinkle of cheese — these crispy smashed potatoes will disappear fast. Potatoes Au Gratin With Spinach and Mushrooms Cheesy, cozy potatoes au gratin loaded with spinach and mushrooms — comfort food with a green twist. Ingredients: 2 lbs (about 900 g) Yukon Gold or russet potatoes, peeled and thinly sliced (1/8-inch) 2 cups fresh spinach, roughly chopped 8 oz (225 g) mushrooms, sliced (cremini or button) 1 medium onion, thinly sliced 3 cloves garlic, minced 2 cups heavy cream (or 1 cup heavy cream + 1 cup milk for a lighter version) 1 cup grated Gruyère (or Swiss) cheese 1/2 cup grated Parmesan cheese 2 tbsp butter 1 tbsp olive oil 1 tsp dried thyme (or 1 tbsp fresh chopped thyme) 1/4 tsp ground nutmeg (optional) Salt and freshly ground black pepper, to taste 2 tbsp chopped fresh parsley for garnish (optional) How to Make: Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish with butter or nonstick spray. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add sliced onion and cook 4–5 minutes until soft and translucent. Add mushrooms and cook 5–6 minutes until they release their juices and start to brown. Stir in minced garlic and cook 30 seconds until fragrant. Season with salt, pepper, and thyme. Add chopped spinach and cook 1–2 minutes until wilted. Remove from heat and set aside. In a small saucepan, warm the heavy cream with nutmeg, a pinch of salt and pepper until just simmering; don’t boil. Layer half of the potato slices in the prepared dish, overlapping slightly. Spoon half of the spinach-mushroom mixture over the potatoes, then sprinkle with half the Gruyère and a little Parmesan. Repeat with the remaining potatoes, then pour the warm cream evenly over the top. Press down gently so cream settles between layers. Sprinkle remaining Gruyère and Parmesan over the dish, dot the top with the remaining 1 tbsp butter cut into small pieces. Cover tightly with foil and bake 35 minutes. Remove foil and bake another 20–25 minutes until potatoes are tender and top is golden and bubbly. Let rest 10 minutes before serving so the gratin sets. Garnish with chopped parsley if desired. Slice and serve warm as a rich, comforting side or a vegetarian main. Dig in and enjoy the creamy, cheesy goodness with earthy mushrooms and bright spinach — holiday comfort on a plate! Garlic-Dill Potato Salad With Mustard Vinaigrette Garlic-Dill Potato Salad With Mustard Vinaigrette — bright, garlicky, and perfect for holiday feasting. Ingredients: 2 pounds small Yukon Gold or red potatoes, scrubbed 3 cloves garlic, minced 3 tablespoons Dijon mustard 2 tablespoons whole-grain mustard (optional, for texture) 1/4 cup apple cider vinegar 1/2 cup extra-virgin olive oil 1/4 cup finely chopped fresh dill 3 green onions, thinly sliced (white and green parts) 1/3 cup mayonnaise (optional for creaminess) Salt and freshly ground black pepper, to taste 1/2 teaspoon sugar or honey (optional, to balance acidity) 2 tablespoons capers, drained (optional) Paprika or chopped dill for garnish How to Make: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until potatoes are fork-tender, about 12–15 minutes depending on size. Drain and let potatoes cool slightly, then cut into bite-sized pieces; leave skins on for texture. While potatoes cook, whisk together minced garlic, Dijon and whole-grain mustard, apple cider vinegar, and sugar or honey. Slowly whisk in the olive oil until the vinaigrette is emulsified. Stir in mayonnaise if using, then add chopped dill, green onions, and capers; season with salt and pepper. Toss the warm potatoes with the mustard-dill vinaigrette so they absorb the flavors. Taste and adjust seasoning; chill for at least 30 minutes if you prefer it cold. Before serving, give it a final toss and sprinkle with paprika or extra dill for color. Serve this garlicky, dill-kissed potato salad and watch it disappear at the holiday table! Conclusion You’ve got a strong lineup of potato dishes that’ll vanish fast at your Christmas table. Pick two or three main styles — creamy, roasted, and a bright salad — and time them so hot dishes finish in the oven while cold dishes rest chilled. Use a timer, keep seasonings simple, and taste as you go. Treat potatoes like a blank canvas; with steady prep and clear steps, they’ll steal the show every time.