The turkey may get all of the Thanksgiving limelight, but everyone knows it’s the side dishes that really fill up plates. The best Thanksgiving side dishes are creamy, cheesy, crispy, warm from the oven and full of flavor.
This roundup of Thanksgiving sides spans all of the crowd-pleasing classics, so you can pick and choose for a spread that has everyone reaching for seconds.
14. Homemade Whipped Potatoes
These fluffiest mashed potatoes are made with russet potatoes, whole milk, garlic and onion powder, and salted butter. You’ll need an electric hand mixer for these potatoes, but that’s it! No ricer or masher is required, and everything is made in one pot. Scoop them up with a spoon and top with gravy if you like, as these potatoes disappear quickly!
Homemade Whipped Potatoes
Ingredients
Method
- Peel and quarter the potatoes. Fill a large pot with cold water. Generously salt the water.
- Place potatoes into the salted water.
- Bring the pot to a boil over high heat.
- Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
- Over low heat, melt the butter in the same pot. Add the hot potatoes, milk and spices.
- Remove from heat. Using an electric hand mixer on low speed, whip the potatoes until smooth. Do not overwhip. Serve warm.
13. Everything-Spiced Sweet Potato Fries
Soaked in cold water and given plenty of room on the baking sheet, these sweet potato fries crisp up nicely in the oven. Seasoned with “everything” spice, they’re salty and garlicky, and the shower of crumbled ricotta salata makes them extra special.
Everything-Spiced Sweet Potato Fries
Ingredients
Method
- Scrub potatoes and slice into thin strips. Place potatoes into a large bowl and cover with cold water. Allow to soak for at least 20 minutes and up to several hours.
- Preheat oven to 450 degrees. Drain the potatoes and pat them dry with paper towels until completely dry. Place potatoes on a baking sheet in a single layer, taking care not to overcrowd the pan. Drizzle generously with olive oil (the olive oil is what helps them crisp, so don’t be stingy). Sprinkle everything spice evenly over potatoes.
- Cook for 25 minutes, remove from the oven, and flip the fries over using tongs or a spatula. Return the baking sheet to the oven and cook another 25 minutes or until desired crispness is reached. Remove the fries from the oven and sprinkle evenly with cheese. Garnish with fresh thyme if desired.
- Stir the mayonnaise and horseradish together in a small bowl and serve alongside the fries.
12. Jalapeño Corn Casserole with Cheddar Cheese
Creamy like corn pudding, but spoonable, this casserole is made with canned corn, corn muffin mix, creamed corn and sour cream. Pickled jalapeños add more tang than heat (so even the spice-shy will go back for seconds) and melted sharp cheddar tops it off. Assemble it the day before, then bake right before dinner.
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
Method
- Preheat oven to 350 degrees.
- Drain the can of corn kernels. Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
11. Broccoli Cheddar Bake
Double this broccoli casserole recipe because it disappears quickly! Tender broccoli and sharp cheddar cheese cubes, along with eggs, mayo, and cream of mushroom soup bake until bubbly and brown.
Thanksgiving has a new side dish! Just remember to squeeze steamed broccoli real well to remove as much liquid as you can so the casserole is not soggy. Made in one bowl and baked in one baking dish, it’s easy to make too!
Broccoli Cheddar Bake
Ingredients
Method
- Preheat oven to 350 degrees.
- Steam the broccoli and drain. Place broccoli between sheets of paper towels and squeeze as much liquid out as possible. Cut the cheese into cubes.
- Combine all ingredients in a large bowl and mix well. Pour into an 8×8 baking dish. Bake for 35-45 minutes, until cheese is browned and bubbly.
10. Loaded Mini Hasselback Potatoes
Garlic butter and a blanket of sharp cheddar turn mini potatoes into a Thanksgiving side dish. Slice the red, white and purple potatoes crosswise into thin coins, laying two chopsticks on either side of the potato so the knife doesn’t cut all the way through, then top them off with a pour of garlic butter and cheddar, and finish with sour cream, crispy bacon and fresh chives.
Loaded Mini Hasselback Potatoes
Ingredients
Method
- Preheat oven to 450 degrees.
- Wash and dry the potatoes. Set a potato lengthwise in between two chopsticks or wooden spoons. Make crosswise slices in the potato, stopping once your knife hits the chopsticks. Repeat with remaining potatoes. Set potatoes on a baking sheet lined with parchment paper.
- Melt the butter in the microwave for 20-30 seconds, then stir in the garlic powder. Pour melted garlic butter over the potatoes. Sprinkle with coarse salt. Bake for 25 minutes.
- Meanwhile, cook the bacon and dice it up. Wash and snip the chives.
- Remove potatoes from the oven and top with shredded cheddar cheese. Bake for an additional 5 minutes.
- Remove potatoes from the oven and top with sour cream, bacon and chives. Serve warm.
9. Pumpkin Mac and Cheese
This cozy, fondue-like sauce gets extra depth from pumpkin puree and a splash of lager. The beer’s earthy, hoppy flavor is a great match for pumpkin. The cheddar sprinkled on top bubbles and browns for a golden finish; garnish with fresh sage leaves to make it even more holiday-appropriate.
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
8. Brie Mac and Cheese
Remove the rind from the brie, as it will not melt like the other cheeses. Melt brie, swiss and parmesan cheeses to make a creamy macaroni and cheese sauce. Crush Ritz crackers and top the casserole with the buttered crackers. Bake until the top is golden brown.
Brie Mac and Cheese
Ingredients
Method
- Preheat oven to 375 degrees.
- Trim the rind from the brie and cut it into smaller pieces. Grate the Swiss cheese.
- In a large pot of salted water, cook pasta according to package directions for al dente. Drain and set aside.
- Melt butter in a large pot over medium-low heat. Add garlic and cook until sizzling. Stir in the flour, salt, pepper and dry mustard. Whisking, cook until the mixture starts to bubble.
- Pour in the milk. Stirring, bring to a boil over medium-high heat.
- Add the brie, Parmesan and Swiss cheeses. Whisk until smooth.
- Add the cooked pasta to the cheese sauce. Transfer to a 9×13 baking dish or 6 individual crocks.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over top of the mac and cheese. Bake 15-20 minutes, until top is golden brown and bubbling.
7. Creamy Gouda Mac and Cheese
Smoky and savory, this bacon-loaded mac and cheese gets extra flavor from a combo of sharp cheddar and smoked Gouda cheeses. The stovetop sauce is made without a roux, so it comes together in just a couple of minutes.
The sauce is further flavored with plenty of fresh garlic and just a touch of Dijon mustard. Make it ahead, and simply reheat in the oven on serving day to keep things simple, and to free up your stovetop.
Creamy Gouda Mac and Cheese
Ingredients
Method
- Boil and drain the pasta according to package directions for al dente.
- Dice the bacon. In a large skillet over medium heat, cook the bacon until crispy. Remove onto a paper towel.
- Melt butter in the same pot you boiled the pasta in. Sauté the garlic in the butter until it sizzles. Add the Dijon mustard and stir until bubbly, about 1 minute. Pour in the milk. Whisking constantly, bring to a boil over high heat.
- Lower the heat to a simmer and add the cheese, one handful at a time, stirring to combine after each addition. Once all the cheese is added, take the pot off heat. Stir in the bacon bits and al dente pasta.
6. Potatoes Au Gratin with Corn and Gruyere
This is a Thanksgiving side dish fit for a steakhouse menu! A mandoline helps speed things along here as the thinly sliced potatoes and sweet corn are baked in a garlicky cream sauce with lots of aged Gruyere. Since starchy Yukon Gold potatoes release enough starch to thicken the sauce on its own, there’s no need to use flour to get the sauce to the right consistency.
Potatoes Au Gratin with Corn and Gruyere
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
5. Brussels Sprouts Casserole with Crispy Onions
If you’re craving green bean casserole but without, you know, the green beans, look no further than this Brussels sprout version! Earthy mushrooms and bracing Brussels sprouts bake in a garlicky, creamy sauce and finish with crunchy fried onions. Add the fried onions during the last few minutes of baking to keep them extra crispy.
Brussels Sprouts Casserole with Crispy Onions
Ingredients
Method
- Preheat oven to 400 degrees.
- Rinse and dry brussels sprouts. Trim the ends and cut sprouts in half. Bring a large pot of salted water to a boil. Blanch brussels sprouts for 5 minutes, then immediately drain and plunge into a large bowl of ice water. Drain and dry with paper towels.
- Saute the mushrooms and thyme in 4 tbsp. of the butter until very dark and tender, about 12-15 minutes. Remove with a slotted spoon, discard the thyme and place onto a separate plate. Season with salt and pepper.
- In the same pan, add the remaining 2 tbsp. of butter. Melt the butter over medium heat. Add the flour, garlic and salt. Whisk constantly until it starts to bubble. Whisk in the milk and half-and-half. Cook, whisking, until thickened.
- Place mushrooms and brussels sprouts into a 2-quart baking dish and pour sauce over top. Cover with foil. Bake for 20 minutes or until sauce is bubbly. Uncover and continue to bake another 20 minutes or until the top is browned. Top with onions and bake another 2-3 minutes. Serve immediately.
4. Cheesy Zucchini Casserole with Sour Cream
Layer sautéed zucchini with onion, sour cream, cream cheese and Parmesan then top with Gruyere and crunchy panko. The first step of salting and cooking the zucchini helps remove excess water so this casserole will be creamy, not soggy.
Omit the panko to make this a gluten free, low carb side dish. Can be assembled up to a day ahead, which is a great Thanksgiving side when oven space is limited.
Cheesy Zucchini Casserole Recipe with Sour Cream
Ingredients
Method
- Preheat oven to 375 degrees.
- Slice zucchini into half circles. Dice onion. Cut gruyere cheese into cubes.
- Melt 1 Tbsp. butter in a large nonstick pan. Saute the zucchini and onions until tender. Add the salt and combine well. Transfer the zucchini mixture to a colander over the sink. Allow to drain for 20 minutes.
- In a large bowl, combine the sour cream, cream cheese and Parmesan. Gently fold the zucchini mixture into the sour cream mixture. Transfer to an 8×8 baking dish. Arrange gruyere cubes over top.
- Melt the remaining 2 Tbsp. of butter in a small bowl. Combine with the panko bread crumbs. Sprinkle panko mixture evenly over the zucchini. Bake 40 minutes.
3. Sweet Biscuits
Served with honey butter, these lightly sweet biscuits are perfect alongside a wide range of dishes. With tender, almost shortcake-like crumb courtesy of Greek yogurt and heavy cream, the biscuits have just a touch of sweetness. Brush with cream and sprinkle with raw sugar before baking for sparkly tops.
Sweet Biscuits Recipe for Breakfast and Shortcake
Ingredients
Method
- Preheat oven to 425 degrees.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture using a pastry blender or your hands. Stir in the cream and yogurt. The dough will be shaggy, so use your hands to finish working the dough together.
- Use a rolling pin to roll out the biscuit dough on a floured surface until about 1" thick. Use a 3-inch biscuit cutter or rim of a glass to cut dough into 8 circles. Reroll the dough as necessary. Place biscuits onto a cookie sheet lined with parchment paper. Brush the tops of the biscuits with more cream and sprinkle with coarse sugar.
- Bake 13-15 minutes until slightly golden in color (the bottoms of the biscuits will be darker than the tops).
2. Honey Cornbread
Honey is the only sweetener in this recipe and Buttermilk keeps it moist. It’s almost as quick as a boxed mix but tastes so much better! Try this cornbread as a side for Thanksgiving dinner. You can make it gluten free by using a gluten free flour. Serve with extra honey to drizzle over top when serving.
The Best Honey Cornbread Recipe (with Gluten Free Option!)
Ingredients
Method
- Preheat oven to 375 degrees.
- Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
- In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Spray an 8×8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes (40-45 minutes for gluten free). Use a toothpick to test the center of the cornbread for doneness. Allow to cool in the baking dish before slicing.
1. Parker House Rolls
Flaky sea salt and butter make these soft and fluffy rolls the perfect Thanksgiving side dish. They’re shaped the night before and refrigerated, so you’ll barely break a sweat Thanksgiving morning.
Rolling the dough jelly roll style rather than folding it results in tall, lofty rolls that are studded with butter inside and out and flecked with flaky sea salt. Bake a full pan, because one roll per person is never enough.
Best Parker House Rolls (Fluffy Dinner Roll Recipe)
Ingredients
Method
- Dissolve yeast in the warm water, about 10 minutes.
- Combine 4 Tbsp. butter, salt and sugar in a large bowl.
- Warm the milk gently in a small saucepan over medium heat. Stir the warm milk into the butter mixture.
- Whisk in the yeast mixture and egg. Then stir in the flour.
- Dump the dough onto a lightly floured surface and knead 7-8 minutes until a soft dough forms. (Alternatively, knead the dough in the bowl of a stand mixer fitted with a dough hook attachment on low speed).
- Place dough into an oiled bowl. Cover with a wet dish towel and let the dough rise in a warm place until it doubles in size, about 90-120 minutes.
- Punch the dough down and dump it back onto a lightly floured work surface. Roll dough out into a rectangle measuring 13"x15". Melt 4 Tbsp. butter and brush it onto the dough. (There should be some butter left over for finishing)
- Divide dough in half, cutting down the middle crosswise, so there are two smaller rectangles. Roll each rectangle from long end to long end, jelly roll style. Cut 10 equal pieces in each rectangle, for a total of 20 pieces.
- Use the remaining 2 Tbsp. of butter to coat the bottom and sides of a 9×13 baking dish. Arrange the rolls in 5 rows of 4, leaving 1/2" of space between each roll. Cover with a dish towel. Let rise 45-60 minutes. (the rolls will expand slightly, but will not double in size)
- Preheat the oven to 350 degrees. Bake 20-25 minutes, until puffed and golden. Brush with remaining melted butter and sprinkle generously with sea salt.
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