For a holiday dinner of 8 to 12, three or four sides is enough — any more and you spend more time in the kitchen than at the table. Start with one that can be made completely the day before, like Boursin Mashed Potatoes, so the day itself has at least one thing fully crossed off. Then build around contrast: one creamy dish, one with a crispy topping, and one bread or roll that people can reach for throughout the meal.
Holiday cooking is easier when you treat it like a project instead of a one-day sprint. The sides in this collection are ones I come back to because they fit into real prep windows — most can be assembled the day before, and several hold so well that they actually taste better reheated. Whether you’re feeding a crowd or just your own table, the goal is the same: spend your time on the parts that matter, not standing over the stove while everyone else is already sitting down.
How to plan your oven schedule
Walk through your menu the week before and note which dishes bake at similar temperatures — those can share a rack. Anything that rests well for 20 minutes covered (most casseroles and stuffing dishes) is a candidate to come out early so rolls or bread can finish. The stovetop dishes, like a pot of mashed potatoes, are your release valve: they never compete for oven space and can hold covered over low heat while everything else finishes. If you’re making three oven dishes for the same meal, stagger their finish times by 15 to 20 minutes so you are pulling, resting, and sliding in without a pile-up.
What to prep the day before
Most casseroles and mashed potato dishes can be fully assembled a day ahead, refrigerated, and baked or reheated the day of — this is where you save the most time. Breads and rolls are worth baking the day before too, since they hold well and free up your oven entirely on the main day. The one thing to hold back: any crispy topping. Assemble the dish, refrigerate it, and add the topping right before it goes in the oven so it stays crunchy.
How to build a mix that works on the plate
The mistake I see most often is five sides that are all creamy and starchy, with nothing to cut through the richness. A good spread has contrast: one creamy dish, one with a crunchy element, something vegetable-forward, and something bread-based that people can reach for throughout the meal. If your main is already rich, skip the second heavy cream-based side and add something lighter instead. Aim for at least two sides that can sit at room temperature without suffering, so you are not juggling every burner and rack at the exact same moment.
The recipes
Potato sides
The creamy, buttery foundation every holiday table reaches for first. Two come together on the stovetop, and the casserole can be built days early.
- Boursin Mashed Potatoes (5g protein) — Creamy, buttery mashed potatoes with soft herby Boursin cheese melted in for rich flavor, done in about 40 minutes.
- Cheddar and Chive Mashed Potatoes (11g protein) — Russet potatoes mashed with butter and warm whole milk, stirred together with sharp cheddar and fresh chives. Creamy, cheesy, done in about 40 minutes, and serves 8.
- Twice Baked Potato Casserole (16g protein) — Baked russets mashed with sour cream, butter, and garlic powder, mixed with crisp bacon and sharp cheddar, then baked under more cheese in a 9×13 dish. Makes 8 servings and can be assembled up to 2 days ahead.
- Parmesan Crusted Potatoes (10g protein) — Thick russet slices pressed into Parmesan, panko, garlic powder, thyme, and oregano, then baked at 425°F until golden and crisp at the edges. About 50 minutes start to finish.
Vegetable sides
For anyone who wants something green on the table without opening a can. These earn their place alongside the heavier dishes.
- Fresh Green Bean Casserole (7g protein) — From-scratch casserole with fresh beans, a homemade cream sauce, and a crispy fried onion topping. No canned soup, serves 6, done in about 55 minutes.
- Bacon Green Bean Casserole with Pork Rind Topping (14g protein) — Green bean casserole built on a scratch-made cheese sauce and finished with a crispy pork rind topping. Serves 6, done in about 40 minutes.
- Creamy Broccoli With Sun-Dried Tomatoes (7g protein) — A one-skillet stovetop side: broccoli cooked with sun-dried tomatoes and Italian seasoning, then finished in a sauce of cream, chicken stock, and Parmesan in about 25 minutes.
- Buttery Whole Roasted Cauliflower (10g protein) — A whole head of cauliflower simmered in chicken stock, topped with melted butter, Parmesan, and thyme, then roasted at 425°F until golden. Makes 4 servings in about 40 minutes.
- Stuffed Acorn Squash (21g protein) — Roasted acorn squash halves filled with Italian sausage, apple, mushrooms, kale, dried cranberries, and pecans under melted Parmesan. Serves 8 as a holiday side in about 40 minutes.
- Cauliflower Stuffing (4g protein) — Cauliflower, mushrooms, pumpkin seeds, and fresh herbs cooked in one skillet for full stuffing flavor without the bread. Serves 6, done in about 70 minutes.
Stuffing, corn, bread, and mac
Starchy, warming, and built for the holiday table. These are the sides that fill in every gap on the plate.
- Sausage Stuffing Casserole (11g protein) — Hearty pork sausage, a creamy base, mixed vegetables, and a golden Stove Top stuffing crust baked in a 9×13 pan. Feeds a crowd with minimal cleanup, done in about 55 minutes.
- Jiffy Corn Casserole (5g protein) — Soft, spoonable side made with two cans of corn, sour cream, butter, and Jiffy mix. Serves 9, done in about 75 minutes.
- Honey Butter Skillet Cornbread (6g protein) — Buttermilk cornbread baked in a hot buttered cast iron skillet at 400°F, then brushed with honey butter right out of the oven. Ready in 35 minutes and serves 8.
- Rye Dinner Rolls (5g protein) — Soft homemade rolls made with both all-purpose and rye flour, giving you real rye flavor without heavy, dense bread. The full process takes about 3 hours and 15 minutes.
- Mac and Cheese with Cream Cheese (20g protein) — Extra creamy mac made with cheddar, mozzarella, and cream cheese for a velvety sauce, all in one pot on the stovetop in about 25 minutes.
Frequently asked questions
How many holiday sides should I make for a crowd?
Three to four sides is the right number for a gathering of 8 to 12 — enough variety to feel generous without overwhelming the kitchen or the table. The key is contrast, not quantity: one creamy dish, one with crunch, and one starchy bread or roll covers more ground than four versions of the same thing. If you’re feeding 15 or more, scale up one side that holds well rather than adding a fifth dish.
What holiday sides can I make a day ahead?
Casseroles and mashed potato dishes are the best candidates for day-ahead prep — assemble, cover, refrigerate, and bake or reheat the next day. Rye Dinner Rolls are worth baking the night before since bread holds well and frees up your oven on the main day. Twice Baked Potato Casserole can be assembled up to two days ahead, so it is one of the easiest to get out of the way early.
How do I reheat make-ahead mashed potatoes?
Reheat mashed potatoes covered in a low oven or over low heat on the stovetop, stirring occasionally and adding a splash of warm milk or cream to bring the texture back. Boursin Mashed Potatoes reheat particularly well because the cheese adds enough fat to keep them from drying out. Plan for about 20 minutes to reheat them from cold.
Which holiday sides don’t need oven space?
More than you might expect, and those are the ones that give you the most flexibility on the day. Mashed potatoes, a skillet vegetable, and a one-pot mac all cook on burners, so they never compete for rack space. Boursin Mashed Potatoes take about 40 minutes, while Creamy Broccoli With Sun-Dried Tomatoes and Mac and Cheese with Cream Cheese each cook in one pan in about 25 minutes.
Every recipe here lives on Real Balanced already, tested in my kitchen and ready to go. Tap any title for the full ingredients, steps, and photos.
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