10 Christmas Potluck Dishes That Travel Well and Taste Better the Next Day

A good potluck dish checks a lot of boxes: it travels without spilling everywhere, doesn’t fall apart on the table, and still tastes good after sitting for a bit. Bonus points if it’s actually better the next day, because you know it’s going from your kitchen to someone else’s and sitting through a long meal.

Here are reliable options that hold up on the road and still taste great when you finally dig in.

Baked ziti in a sturdy casserole dish

Baked ziti is a classic for a reason. Pasta, tomato sauce, cheese, and maybe some sausage or ground beef all baked together in one pan. It firms up as it cools, which makes it easier to transport and serve.

Cover the dish tightly with foil, then wrap the whole thing in a towel and set it in a box or tote for the ride. It reheats well if the host wants to pop it back in the oven, and leftovers are just as good the next day.

Cheesy potato casserole (“funeral potatoes” style)

Shredded or cubed potatoes baked with sour cream, cheese, and a crunchy topping travel like a champ. They stay warm for a while, and even at room temperature they’re still good.

Make it in a 9×13 with a solid lid or heavy-duty foil. The casserole holds together enough that scooping doesn’t turn into a mess, and people always go back for seconds, which is what you want at a potluck.

Broccoli salad with a tangy dressing

Broccoli salad actually needs time to sit. Toss chopped broccoli with shredded cheese, red onion, sunflower seeds, bacon bits if you want, and a mayo-vinegar-sugar dressing. Chill it for several hours or overnight.

By the time you arrive at the potluck, the broccoli has softened just enough and the flavors have come together. It can sit out on the table longer than a lot of creamy dishes, and it still tastes good the next day.

Cold pasta salad with oil-based dressing

A simple pasta salad with veggies, cheese cubes, and an oil-and-vinegar dressing is one of the most forgiving potluck dishes. It doesn’t have to be piping hot, and it actually soaks up flavor as it sits.

Use sturdy pasta shapes like rotini or penne, and keep the dressing on the tangier side so it doesn’t taste flat later. Transport in a lidded bowl, and give it a quick toss before serving to wake everything back up.

Corn casserole that holds its shape

Corn casserole—corn, creamed corn, muffin mix, butter, and sour cream—bakes into a spoonable but solid side. It doesn’t slosh around, and it tastes good warm, room temp, or reheated.

Make it in a metal or glass pan and let it rest a bit before traveling. It will firm up and be easier to serve neat squares or big scoops once you get there.

Pulled pork or shredded chicken in a slow cooker

Pulled pork or shredded chicken seasoned for sandwiches or tacos is a potluck workhorse. Cook it ahead, then keep it warm in a slow cooker. The sauce keeps the meat from drying out during travel and on the buffet table.

You can bring slider buns or tortillas separately and let people build their own plates. The meat tastes just as good (sometimes better) the next day on sandwiches or baked potatoes.

Bean and cheese enchiladas or burrito bake

Tortillas rolled around beans, cheese, and maybe some meat, baked in a saucy pan, travel well and reheat nicely. The tortillas soak up sauce and soften, which is exactly what you want.

Cover tightly with foil before you leave and bring shredded lettuce, sour cream, and salsa on the side. The pan will still be holding together after a car ride, and leftovers warm up easily in the oven.

Brownies or bar cookies in the same pan you baked them in

Skip anything fussy and go for brownies, blondies, or bar cookies you can cut right in the pan. They don’t slide around in containers, and they hold their texture for days.

Leave them uncut for transport if you want super clean edges later. At the potluck, slice and serve from the pan. They’re just as good the next day with coffee or tucked into lunchboxes.

Layered salad in a big clear bowl

A layered salad—lettuce, veggies, cheese, bacon, peas, dressing on top—looks good in a clear bowl and does well made ahead. The dressing sits on top until you’re ready to toss, so things don’t get soggy.

It travels upright easily, and you can toss it lightly right before serving. Leftovers are hit or miss the next day, but the top layers usually hold up well enough for another meal.

Banana pudding or trifle in a deep dish

Pudding or trifle-style desserts do great made ahead. Layers of pudding, cookies or cake, and whipped topping need time to set, and they travel better than cakes that can slide and crumble.

Use a deep, lidded dish and keep it cool. At the potluck, you simply remove the lid and spoon it out. The flavors are even better after sitting overnight, and nobody minds if the servings aren’t perfectly neat.