This scalloped potatoes recipe is unlike any you’ve had before. Salt and vinegar flavored chips add not only the perfect crunch, but also the perfect amount of seasoning to every bite.
Scalloped potatoes, what’s not to love? When you marry potatoes and cheese and in this case potato chips, in a fit of glorious excess, the result is down-home comfort no one can resist.
However, making scalloped potatoes can be challenging! Not only is there a balance to be achieved with everything from not ending up with a soupy mess, or making sure your potatoes did actually soften, but figuring out the right amount of seasoning (salt & pepper) to add to the dish. It is very hard to know how much to season uncooked potatoes and this isn’t a dish you want to season after it’s cooked.
This is where the idea of using salt and vinegar potato chips came into fruition. These chips already have a well-established “punch you in the face” flavor that would season the potatoes nicely.
Just to be clear, the finished scalloped potatoes do not taste like “salt and vinegar”, but instead you get a perfectly seasoned scalloped potato dish without any of the seasoning guesswork. A huge bonus is the crunch factor the chips lend to the dish. This is why I suggest using Kettle brand chips because they are thick enough not to dissolve during the baking process. The chips, along with the flour, help thicken the milk mixture – no soupy mess here.
This scalloped potatoes recipe is the one side dish that always accompanies my whole bone in ham.
Sea Salt & Vinegar Kettle Brand Chips – Kettle has the best flavor and thickness of the chip for this recipe
Fresh Ingredients
butter – for the best flavored butter, use a European brand like Kerrygold
baking potatoes – Russet are best for this recipe and look for very large ones, about 10 ounces each
whole milk – the flavor and mouthfeel of whole milk is what you want
extra sharp cheese – not just sharp, but extra sharp is what you want
fresh chives – adds the perfect oniony flavor to the final dish
How to Make Scalloped Potatoes
To make this scalloped potatoes recipe, simply…
Step one: Preheat oven to 375 degrees F.
Step two: Prepare a large 12-inch cast iron skillet (or 2-quart baking dish) by greasing with 1 tablespoon of butter. Set aside.
Step three: Using the slicer blade of your food processor to process the potatoes into very thin slices. You can also use a mandolin, but a food processer works best for uniformity.
Step four: In a small bowl, combine flour, salt and pepper. Begin layering 1/4 of the potatoes in the buttered skillet. Sprinkle the first layer of potatoes with 1/3 of the flour mixture and 1/4 of the crushed potato chips. Repeat with 2 more layers of potatoes, flour mixture and potato chips. Top with remaining potato slices. Dot with remaining butter then pour hot milk over potatoes.
Step five: Bake for 45 minutes. Uncover; sprinkle cheese and remaining chips over the top and bake for another 15 minutes, or until scallops are tender and cheese is melted.
How To Scald Milk
The purpose of scalding milk for this recipe is for the milk to be heated before adding it to the potatoes and placing it in the oven. This gives a jumpstart to the cooking process.
Milk is scalded at a temperature of 181 degrees F. If you don’t use an instant read thermometer, the milk at this temperature is heated to a near boil.
Warm the milk in a small pan over medium heat until the sides just begin to bubble. Do not bring to a boil.
Recipe Tips
When it comes to slicing potatoes for scalloped potatoes you really want them paper thin. Using a food processor to do the slicing really helps in keeping all slices uniform, which is important for cooking.
When it comes to melting shredded cheese into a recipe, it’s best practice if you grate the cheese yourself before adding it to the recipe. Store-bought, shredded cheese contains a coating preventing it from melting smoothly.
You can use a cast iron skillet or a two quart baking dish for this recipe.
Read how to scald milk above.
You can easily substitute any type of cheese you want. My personal favorite is smoked Gouda.
Can You Leave The Skin On Scalloped Potatoes?
Yes, you can!
Since these potatoes are sliced so thin, leaving the skin on does not interfere with this recipe whatsoever.
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This scalloped potatoes recipe is unlike any you’ve had before. Salt and vinegar flavored chips add not only the perfect crunch, but also the perfect amount of seasoning to every bite.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Salt and Vinegar Potatoes, Scalloped Potatoes
Using the slicer blade of your food processor to process the potatoes into very thin slices. You can also use a mandolin, but a food processer works best for uniformity.
In a small bowl, combine flour, salt and pepper. Begin layering 1/4 of the potatoes in the buttered skillet. Sprinkle the first layer of potatoes with 1/3 of the flour mixture and 1/4 of the crushed potato chips. Repeat with 2 more layers of potatoes, flour mixture and potato chips. Top with remaining potato slices. Dot with remaining butter then pour hot milk over potatoes.
Bake for 45 minutes. Uncover; sprinkle cheese and remaining chips over the top and bake for another 15 minutes, or until scallops are tender and cheese is melted.
Notes
Please note that amount of ingredients might be a little different for everyone depending on how thin you are able to slice your potatoes, size of pan etc. Make sure to have a little extra of everything on hand for that reason.*Check the recipe post itself to find out how to scald milk if you're unsure how to do that.
Nutrition
Nutrition Facts
Sal and Vinegar Chip Scalloped Potatoes
Amount Per Serving
Calories 408Calories from Fat 204
% Daily Value*
Fat 22.7g35%
Saturated Fat 6.5g41%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 6.1g
Cholesterol 58.6mg20%
Sodium 815mg35%
Potassium 913mg26%
Carbohydrates 40g13%
Fiber 2.1g9%
Sugar 4.5g5%
Protein 11.7g23%
Vitamin A 14.1IU0%
Vitamin C 30mg36%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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