5 Christmas Side Dish Favorites That Steal the Holiday Spotlight

You know the feeling: the roast is great, but it’s the sides everyone won’t stop talking about. These five Christmas side dish favorites are the real scene-stealers—comforting, festive, and ridiculously flavorful without keeping you chained to the stove. We’re talking creamy, crunchy, buttery, and bright in all the right places.

From a dreamy potato gratin to a zingy cranberry relish, each dish brings serious holiday magic. Ready to make your table sparkle? Let’s get into it.

1. Brown Butter Garlic Mashed Potatoes With Chive Crunch

These aren’t your average mashed potatoes. We’re going full-on silky with brown butter, roasted garlic, and a surprise crispy chive topping. They’re luxurious yet simple—the kind of side everyone piles high and then “just a little more” for good measure.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 head garlic
• 8 tbsp (1 stick) unsalted butter, divided
• 1 cup whole milk, warmed (or half-and-half for extra richness)
• 1/3 cup sour cream
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1/4 cup finely chopped chives, plus extra for garnish
• Optional: 1/4 cup grated Parmesan for a savory boost

Instructions:

1. Heat the oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and roast 35–40 minutes until soft and golden.
2. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a boil, then simmer 15–18 minutes until fork-tender. Drain well.
3. While potatoes cook, brown 6 tbsp butter in a small saucepan over medium heat, stirring until it smells nutty and turns amber, 4–6 minutes. Don’t walk away.
4. In a skillet, heat 1 tbsp olive oil with remaining 2 tbsp butter over medium. Add chopped chives and cook 30–45 seconds until just crisp. Transfer to a paper towel to drain.
5. Squeeze roasted garlic cloves into a bowl and mash with a fork. Warm the milk.
6. Rice or mash the potatoes in the pot. Stir in roasted garlic, brown butter, warm milk, sour cream, salt, and pepper. Add Parmesan if using. Adjust seasoning.
7. Top with crispy chives and a final drizzle of brown butter if you saved a little. Serve hot.

Make-ahead tip: Keep warm in a slow cooker on low with a splash of milk. For variations, swap chives for crispy shallots or fold in horseradish for a prime rib pairing. These love gravy, but they honestly don’t need it.

2. Maple-Roasted Brussels Sprouts With Bacon, Pecans, And Cranberry Glaze

Sweet, salty, smoky, and a little tangy—these Brussels are addictive. The edges crisp up, the centers get tender, and the maple-balsamic glaze brings everything together. Even Brussels skeptics go back for seconds, trust me.

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup pecans, roughly chopped
• 1/3 cup dried cranberries
• 2 1/2 tbsp pure maple syrup
• 1 1/2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Optional: pinch of red pepper flakes

Instructions:

1. Heat the oven to 425°F. Spread bacon on a large rimmed sheet pan and bake 8–10 minutes until just starting to crisp. Remove to a plate, leaving drippings on the pan.
2. Add Brussels sprouts to the pan. Toss with bacon drippings and olive oil, then season with salt and pepper. Roast 18–22 minutes, stirring once, until browned and tender.
3. During the last 5 minutes, add pecans to the pan to toast lightly.
4. In a small bowl, whisk maple syrup, balsamic vinegar, Dijon, and red pepper flakes if using.
5. Toss roasted sprouts with bacon, dried cranberries, and the maple-balsamic glaze. Adjust salt and pepper and serve warm.

Serving ideas: Shower with shaved Parmesan or add orange zest for a citrus spark. Want it vegetarian? Skip the bacon and use 1 extra tbsp olive oil; a sprinkle of smoked paprika keeps the vibe cozy.

3. Gruyère And Thyme Scalloped Potatoes (The Creamy Showstopper)

Think luscious layers of thin potatoes tucked into a silky cream sauce with melting Gruyère and fresh thyme. It’s elegant without being fussy and pairs with everything from ham to turkey to beef tenderloin. This is the dish that gets whispered about when it hits the table.

Ingredients:

• 2 1/2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely sliced
• 2 cloves garlic, minced
• 1 3/4 cups heavy cream
• 3/4 cup whole milk
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Dijon mustard
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves (plus more for garnish)

Instructions:

1. Heat oven to 375°F and butter a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Cook onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Stir in cream, milk, salt, pepper, Dijon, and thyme. Warm just to a simmer, then remove from heat.
4. Layer half the potatoes in the dish. Pour over half the cream mixture and sprinkle with half the Gruyère. Repeat with remaining potatoes, cream, and Gruyère. Top with Parmesan.
5. Cover with foil and bake 35 minutes. Uncover and bake 20–25 minutes more until bubbling and golden with tender potatoes.
6. Rest 10–15 minutes before serving so it sets into beautiful slices. Garnish with extra thyme.

Pro tip: Slice potatoes with a mandoline for even cooking. For a lighter version, use half-and-half and reduce Gruyère to 1 cup—still dreamy. You can assemble a day ahead; bake covered, then finish uncovered right before dinner.

4. Herbed Sourdough Stuffing With Sausage, Apples, And Leeks

This stuffing hits all the notes: savory sausage, sweet-tart apple, toasted sourdough, and a fragrant blend of sage, rosemary, and thyme. It bakes up crisp on top and custardy inside—the exact texture you want for holiday comfort.

Ingredients:

• 1 lb sourdough bread, cut into 1-inch cubes (about 10 cups), toasted or day-old
• 1 lb Italian sausage (mild or sweet), casings removed
• 4 tbsp unsalted butter
• 2 large leeks, white and light green parts, halved and sliced
• 2 celery stalks, diced
• 1 large Honeycrisp or Granny Smith apple, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves
• 1 3/4 to 2 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• Optional: 1/2 cup toasted walnuts or chestnuts

Instructions:

1. Heat oven to 350°F and butter a 9×13-inch dish. Spread bread cubes on a sheet pan and toast 10–12 minutes if not already dry.
2. In a large skillet, brown sausage over medium-high heat, breaking it up, 6–8 minutes. Transfer to a bowl, leaving drippings.
3. Add butter to the skillet. Cook leeks and celery 6–8 minutes until softened. Stir in apple and cook 3 more minutes. Add garlic and cook 30 seconds. Season with salt and pepper.
4. In a big bowl, combine bread, sausage, leek mixture, parsley, sage, rosemary, thyme, and nuts if using.
5. Whisk eggs with 1 3/4 cups broth. Pour over stuffing and toss until evenly moistened; add more broth if the bread is very dry. You want it damp but not soggy.
6. Transfer to baking dish, cover with foil, and bake 25 minutes. Uncover and bake 20–25 minutes more until golden and crisp on top.

Make it your own: Swap sausage for mushrooms to go meatless, or add dried cherries for a pop of sweetness. If you like extra-crispy edges, bake in two smaller dishes to maximize surface area—seriously game-changing.

5. Zesty Orange-Ginger Cranberry Relish (No-Cook, Big Flavor)

Break up the richness with something bright. This fresh cranberry relish is tart, lightly sweet, and gently spiced with ginger and orange. It takes 10 minutes and keeps for days, which makes it a holiday lifesaver.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 large orange, zested and segmented (remove membranes)
• 1/2 cup granulated sugar (or to taste)
• 1-inch piece fresh ginger, peeled and grated
• 1 tbsp lemon juice
• Pinch of kosher salt
• Optional: 2 tbsp chopped fresh mint or 1 tbsp orange liqueur

Instructions:

1. Add cranberries, orange segments, and sugar to a food processor. Pulse until finely chopped but not pureed.
2. Stir in orange zest, grated ginger, lemon juice, and salt. Taste and adjust sweetness or acidity.
3. Fold in mint or orange liqueur if using. Chill at least 30 minutes before serving to let flavors bloom.

Serving ideas: Spoon over turkey, ham, or brie. Leftovers make an elite sandwich spread. If you prefer cooked cranberry sauce, simmer the mixture with 1/4 cup water for 8–10 minutes until thick and jammy.

How To Time Everything Like A Pro

Do a little strategizing and dinner flows like a dream. Make the cranberry relish up to 3 days ahead. Assemble the scalloped potatoes and stuffing the day before; bake just before serving. Roast the Brussels while the mains rest, and keep the mashed potatoes cozy in a warm slow cooker. Your oven won’t even break a sweat.

Wine And Pairing Notes

• Mashed potatoes: buttery Chardonnay or sparkling wine
• Brussels sprouts: Pinot Noir or dry cider
• Scalloped potatoes: White Burgundy or a crisp pilsner
• Stuffing: Medium-bodied red like Grenache
• Cranberry relish: Off-dry Riesling (the sweet-tart combo sings)

There you have it—five sides that bring serious holiday cheer without complicated steps or rare ingredients. Mix and match or make them all if you’re feeding a crowd. Your table’s about to become the one people talk about next year, too.