Ahhh yes, the old potluck. A time to set out multiple vessels of time/temperature sensitive food and allow chaos to ensue. Let’s be honest, pot lucks can get competitive. When I’m throwing one, I’m just thrilled anyone showed up and put in some effort. When I’m going to one, the gloves come off. I want to have the tastiest, least-likely-to-make-anyone-ill dish at the party. The thing is, I’ve been watching you* and none of us have any spare time.
To remedy the issue, I’ve compiled some recipes that I’m confident you can put together quickly — while still bringing serious game to the potluck.
Parmesan Potato Stacks
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- 1/2 tsp. nutmeg
- 4-5 medium russet potatoes, peeled and sliced 1/8 to 1/16 inch thick
- 1 tsp. salt
- 1/2 tsp. black pepper
- freshly grated Parmesan cheese
- Preheat the oven to 375F.
- Simmer cream, thyme, garlic, and nutmeg in a saucepan. Don’t boil it. We’re just warming it up to awaken the spices.
- Peel and slice your potatoes about 1/8″ thick. Spray your muffin tin with PAM and layer the potatoes in each cavity until it reaches the top.
- Pour cream to cover each potato stack. Finish with Parmesan cheese.
- Bake for 25 to 30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for five minutes. Carefully remove each potato stack with a fork to a serving platter. You can also run a knife around the edges to loosen up the potatoes.
- Extra credit for a drizzle of balsamic vinegar.
Transportation
You don’t want the stacks to come undone, so travel with them in the muffin tin for ease of reheating at your destination.
Chorizo Dip
This recipe — from Josef Centeno — is nothing short of delightful. Velveeta, though? Are you kidding me? No, I’m not. Here’s the thing: If you want your cheese dip to be viscous enough for people to actually put a chip into, you need to add some “cheese” to your cheese dip. Lowbrow, yes — also delicious!
Warning, this dip will still set you back about $25 for ingredients.
Snickers Salad
All things in moderation, right? Even moderation in moderation. During the holidays, it’s time to feast.
As far as quick dishes go, it won’t get much easier than this. It’s vanilla pudding with chopped up Snickers and apples in it. The shock factor alone will make it memorable. And dang it, it’s pretty good, too. This version is from Jamie at My Baking Addiction. This dessert also scores very high on the Easy To Transport list. Which is a list I just made up.
Media Noche Sliders
Cuban Sandwiches are never not delicious. This hearty fare will break up all the sweets at the table and are the easiest to serve and eat at a cocktail party. What turns these into a Media Noche is the soft, sweet bread. A sweet roll offsets the mustard and cheese beautifully. If you can’t find Hawaiian sweet dinner rolls, just use any package of dinner rolls where they’re all connected in the bag. Remember not to take the rolls apart until you’re done!
INGREDIENTS
- 1 (12-oz.) package Hawaiian sweet dinner rolls
- 4 ounces thinly sliced maple glazed ham
- 4 ounces thinly sliced roasted pork or shredded braised pork shoulder
- 6 (1-oz.) Swiss cheese slices
- 1/2 cup dill pickle chips
- 3 tablespoons yellow mustard (don’t go fancy here, you want the bright tang of yellow mustard)
INSTRUCTIONS
- Preheat oven to 400°. Liberally coat a cookie sheet with oil and place in the oven to heat up.
- Remove rolls from package. (Do not separate rolls.) Slice the rolls across to make one giant sandwich. Work on a cutting board or other cookie sheet so they will be easier to transfer to the hot cookie sheet.
- Spread a thin layer of mustard on the bottom half. Layer ham, pork, and Swiss cheese on bottom half. Spread pickles over cheese. Spread mustard on cut side of top half of rolls, then put together.
- Remove cookie sheet from the oven, and carefully transfer giant sandwich to hot pan. Smash down the other side of the rolls with another cookie sheet with some oven safe weight on top, like a cast iron pan or bricks wrapped in foil.
- Bake at 400° for 15 minutes or until cheese melts and bread is crisp. Cool for five minutes and then cut apart.
Killer Cheese Plate
Have some cash but no time? You want to go with a soft, a hard, a creamy, and a stinky — and those are just your friends (ba dum dum). What’s key here is the accoutrements.
Serving manchego? Put some quince paste to the side (membrillo). The acid in it pairs beautifully. Marcona almonds are also a perfect addition.
Brie! It’s delicious next to some dried cherries or cranberries.
Cabot clothbound cheddar, what are you, a Rockefeller? Serve it next to some crisp sour apples. Toss the apples in lemon juice before you go to prevent browning.
Stilton, add a tiny jar of mango chutney.
Goat! Drizzle it with some honey and put some candied pecans next to it.
Always bring along some sliced baguette and remember to take the cheese out of the fridge an hour or two in advance. Slices are okay, but don’t cube it, you animal!
*Lovingly, from afar. So far, I can’t really see you, but rather imagine you. It’s not weird. Not that weird. It’s a little weird.
