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What do i make for pot luck

RiJaAr Nov 14, 2006 03:01 AM

I have to go to a big pot luck dinner soon, and i was wondering what to make. usually everyone makes the same boring thing, and there are at least 2 or 3 of the same dish, what are some ideas for an unusual and interesting dish that will transport and kepp well for a couple hours?

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  1. monku RE: RiJaAr Nov 14, 2006 03:09 AM

    I first try and decide who the eating audience is going to be.

    1 Reply
    1. re: monku
      RiJaAr RE: monku Nov 14, 2006 03:13 AM

      audience is very diverse, various cultures, some young kids, some other chowhounds and some fussy eaters..more than a few who don't really care. basicly all people from all walks of life...

    2. monku RE: RiJaAr Nov 14, 2006 03:51 AM

      I know where you're coming from. Not an easy decision.

      Give this website a try. Maybe it will give you a good idea.


      1. Adrienne RE: RiJaAr Nov 14, 2006 06:06 AM

        What course are you supposed to be bringing?

        And tell us what keeps re-surfacing... so that we can think of things that are completely different from what your pot lucks usually involve :)

        4 Replies
        1. re: Adrienne
          RiJaAr RE: Adrienne Nov 14, 2006 04:02 PM

          i am supposed to bring a main dish, something hot, and usually, everyone brings stews and swedish meatballs, and chilis

          1. re: RiJaAr
            macca RE: RiJaAr Nov 14, 2006 04:08 PM

            Well- this is a "lowbrow" dish, but the kids ( and I'll bet a lot of the adults, too) will love it.

            Bag frozen Ore Ida hash browns
            Stick melted butter
            can cream of chicken ( or mushroom, or whatever) soup
            minced onion
            16 oz sour cream
            16 - 24 oz shredded sharp cheddar

            Mix all of the above together, and top with cruched corn flakes. To make it a full meal, add diced ham and cooked broccoli. Bake at 350 for about an hour.

            I know it sounds awful, but it is really easy, and can feed and please a crowd.

            1. re: macca
              RiJaAr RE: macca Nov 14, 2006 04:21 PM

              actually it kinda makes me hungry

              1. re: RiJaAr
                macca RE: RiJaAr Nov 14, 2006 04:32 PM

                I was surprised the first time I had it- got the recipe from relatives in the Mid West- and the kids love it. And it is so easy to tailor to your own tastes. We have family vacations every few years, and there are 20+ plus to feed three times a day-Usually we end up making two batches- one of cheesy potatoes only, and one with meat and vegatables.

        2. h
          Hungry Celeste RE: RiJaAr Nov 14, 2006 02:20 PM

          --Chili, either beef/redbean/tomato chili or green chile/turkey/tomatillo chili
          --chicken & sausage jambalaya (or shrimp & sausage)
          --a simple ham & potato gratin (layer parboiled, sliced red potatoes with good thin sliced ham, grated gruyere, a little cream w/crushed garlic, white pepper, & nutmeg, broil until cheese browns, zap in micro for a couple minutes to reheat at serving time)
          --cheese fondue with assorted dippers (if you're bringing the appetizer course, not really feasible for a main course for a whole bunch of people)

          1. j
            Janet from Richmond RE: RiJaAr Nov 14, 2006 02:24 PM

            A super-terrific mac and cheese.

            1. c
              Calbearsfan RE: RiJaAr Nov 14, 2006 03:24 PM

              Here's one that presents well and tastes even better:

              1-2 Porterhouse Steaks (thick ones, organic if possible)
              3 Garlic Cloves
              1 T Olive Oil (good extra virgin)
              1 t Salt (sea salt or anything that's not too refined)
              4-6 Cups Arugula, washed and thicker stems removed
              Parmigiano Reggiano
              Olive Oil for drizzling
              Salt to taste

              Mash the garlic, oil, and salt into a paste (you can add course ground pepper, too). Rub onto both side of the steaks. Let marinade for 30 minutes. Grill steaks to rare/medium rare. Let steaks sit for 5-10 minutes. Remove bone, cut meat into 1/4" thick strips.

              Place arugula attractively on a platter. Lay the steak strips on top of the arugula. Shave parmigiano reggiano over the top (we use lots). Drizzle with olive oil, lemon, and salt to taste.

              Can be served warm (just the steak) or cold.

              If you have a dog, or know some who does, give the T-bone as a treat.

              1. j
                JoLi RE: RiJaAr Nov 14, 2006 04:22 PM

                I like to bring a good paella.

                2 Replies
                1. re: JoLi
                  RiJaAr RE: JoLi Nov 14, 2006 04:32 PM

                  i think i made one last pot luck, and it went over well, although i was 45 minutes late and everyone was almost done eating already lol, i had leftovers for days

                  1. re: RiJaAr
                    JoLi RE: RiJaAr Nov 14, 2006 06:24 PM

                    Something that a friend did that was awesome. They made a shrimp ceviche. Huge success! And it's easy to make.

                2. d
                  ddelicious RE: RiJaAr Nov 14, 2006 04:28 PM

                  I was watching Nigella feasts last night and she did a great looking mushroom pasta. very easy, looked yummy and would feed a crowd. recipe is probably on foodtv.com

                  1. lilyalli RE: RiJaAr Nov 15, 2006 12:05 AM

                    I have a chicken enchilada casserole or a Mexican beef casserole that I bring and they always go over really well!

                    1. chowser RE: RiJaAr Nov 15, 2006 12:16 AM

                      Are you looking for certain course, main meal, ...?

                      The last pot luck I went to, the two biggest hits were pesto loaf and red, white and blue potato salad. I've made the red, white and blue potato salad since the potluck (had to get the recipe then) and it's really good. A nice twist on regular potato salad. My friend brought the pesto loaf and we barely got to taste it before it disappeared.
                      Red, white and blue potato salad:

                      Pesto loaf:
                      12 oz. cream cheese, room temp

                      1/3 cup sun-dried tomatoes, paced in oil, drained, chopped fine

                      1 or 2 cloves garlic, minced

                      generous 1⁄2 lb provolone, sliced thin

                      1⁄2 cup pesto

                      Combine first 3 ingredients. Line a loaf pan with plastic wrap extending extra over the sides. Completely cover bottom and sides with a layer of provolone cheese. Place 1⁄2 of cream cheese mixture in pan. Smooth to make an even layer. Add 1⁄2 pesto. Smooth. Place 2 or 3 slices of provolone flat on top of pesto. Repeat using remaining cream cheese and pesto. Finish with provolone cheese. Pull ends of plastic wrap together and cover tightly. Press down gently to compress.

                      Chill overnight or at least 6 hours. To serve, open plastic wrap and invert onto serving tray. Remove plastic. Garnish with basil if desired. Serve with crackers.

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