Best Dishes to Bring to a Potluck

A potluck invitation shouldn't be intimidating or overwhelming! Never be the person who brings a few bags of chips to the party again, with these easy and delicious All-Star approved recipes from our alum, your dish will be the highlight of the party!

Artichoke & Spinach Dip by Chef Seamus Mullen

Ingredients

• 1 1/¼ Cup Extra Virgin Olive Oil
• 2 Large Artichokes, Peeled, Choke Removed And Cut Into Quarter
• 1 Onion, Diced
• 1 Pound Spinach
• 3 Cloves Garlic, Thinly Sliced
• ¼ Cup White Wine
• 2 Tbsp White Wine Vinegar
• ¼ Cup Raw Pepitas (Pumpkin Seeds)
• Salt And Pepper To Taste
• 1 Tsp Cayenne Pepper
• Zest Of 1 Lemon
• ½ Cup Farmer’s Cheese
• Mixed Raw Vegetables For Crudité Like Cucumber, Carrot, Summer Squash, etc.​

Method

1. In a large pot heat 4 tablespoons of Extra Virgin Olive Oil over medium-high heat and saute onions and artichokes until the artichokes for 2 minutes, then add the wine and vinegar and simmer until the artichokes are soft when pierced with a knife, about 8 minutes.
2. Add spinach and garlic and stir for 3-5 minutes until the spinach is completely wilted.
3. Remove from the heat, add pepitas, cayenne and lemon zest.
4. Transfer to Vitamix, add the Farmer’s Cheese and process on high until smooth, but still has some texture, about 1 minute.
5. Plate in a serve bowl, making a well in the middle for the remaining Olive Oil. Serve with raw veggies and crackers.

See the full potluck worthy recipe on Chef Seamus Mullen's website!

---

Shrimp Quesadillas by Chef Wes Avila

Ingredients

• Jumbo Shrimp
• Black Beans
• Tortillas
• Cheese
• Salsa
• Cotija Cheese
• Egg, Cooked Sunny Side Up​

Method

1. Prepare quesadilla on the stove and when cheese is melted, plate it.
2. Saute shrimp until cooked through.
3. Top quesadilla with black beans, sunny side up egg, shrimp, salsa, cotija cheese and fresh tomatoes. 
4. Squeeze fresh lime juice and enjoy!

Cook these quesadillas along with Chef Wes Avila on IGTV!

---

Potato Gratin by Chef Ludo Lefebvre

Ingredients

• 5 Garlic Cloves, Divided
• 1T Unsalted Butter, Room Temperature
• 2 Medium Shallots, Quartered Through Root Ends
• 2.5 Cups Heavy Cream
• 1T Kosher Salt
• 1 Tsp Black Pepper, Freshly Ground
• 1T Fresh Thyme Leaves, Plus More For Garnish
• 4lbs Russet Potatoes, Peeled And Thinly Sliced On A Mandolin
• 3oz Gruyere Cheese, Finely Grated
• 1oz Parmesan Cheese, Finely Grated​

Method

1. Preheat oven to 325° Fahrenheit.  Slice 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides.  Spread the unsalted butter completely over the inside of dish.
2. In a small saucepan, bring the quartered shallots, cream, salt, pepper, 1 tablespoon of thyme, and the remaining 4 garlic cloves to a simmer in a small saucepan over low heat.  Cook until the shallots and garlic are very soft, about 15–20 minutes.  Let cool slightly. Transfer to a blender; blend until smooth.
3. Layer the potato slices in a prepared dish.  Pour cream mixture over potatoes and cover dish tightly with foil.  Bake potatoes until tender and creamy, about 60 minutes.  Let cool.
4. Place rack in highest position; heat broiler.  Remove foil and top the potatoes with Gruyère and Parmesan.  Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes.  Serve topped with more thyme leaves.

Check out the full recipe on Chef Ludo Lefebvre's website!

---

Roasted Sweet Potatoes by Chef Michael Chernow

​Ingredients

• Sweet Potatoes

Method

1. ​Preheat oven to 425° Fahrenheit.
2. Bake sweet potatoes until caramel begins to seep out of the tips of the potatoes.
   
3. Enjoy!
   

See how Chef Michael Chernow's sweet potatoes turned out on Instagram!

---

Chocolate Mousse by Chef Tim Hollingsworth

Ingredients​
Simple Syrup

• 1 Cup Sugar
• 1 Cup Water

Mousse

• Simple Syrup
• 6 Egg Yolks
• 2 Cups of 72% Chocolate Chips
• 2.5 Cups Heavy Whipping Cream

Method
Simple Syrup

• Bring sugar and water to a boil, remove from heat.

Mousse

1. Melt chocolate, keep warm.
2. Whip heavy cream in a mixer. Set aside.
3. Whip egg yolks on high until they lighten in color.
4. Bring syrup back to a full boil, about 1 minute. 
5. Pour hot syrup in whipped egg yolks, and whip on medium until very thick. 
6. Whisk chocolate into whipped yolks.
7. Mix in whipped cream.
8. Chill for 30 minutes, serve and enjoy! 

Watch Chef Tim Hollingsworth make Chocolate Mousse with his family on YouTube!

Keep these recipes in your back pocket, so the next time you're invited to a potluck your dish will be the first one gone - which is always a great sign!