Salt and Vinegar Chip Scalloped Potatoes

This salt and vinegar chip 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.

Salt and Vinegar Chip Scalloped Potato Recipe

Scalloped potatoes are already a power move, but folding cheese and potato chips into the mix pushes things straight into glorious, down-home excess. It’s the kind of comfort dish people pretend they’ll take a “small scoop” of, then somehow end up claiming half the pan.

Classic scalloped potatoes can turn on you fast. Too much liquid and you’ve got soup. Too little and the potatoes are still staging a protest. And seasoning raw potatoes is always a gamble. You don’t know if you nailed the salt and pepper until the whole thing is already in the “well, it’s done now” stage.

Salt and vinegar potato chips fix that. They come preloaded with the kind of punchy flavor that takes the guesswork out of the pan. They won’t make the finished dish taste like a bag of chips, but they will give you a properly seasoned scalloped potato that lands exactly where it should.

And the crunch is the bonus round. Kettle brand is the only one thick enough to hang on during the bake, hold texture, and help thicken the milk mixture along with the flour. No soup, no bland spots, just a pan of scalloped potatoes with real confidence.

This scalloped potatoes recipe is the one side dish that always accompanies my whole bone in ham.

Ingredients

• All-purpose flour – helps the milk thicken the way scalloped potatoes should.
• Table salt and black pepper – straightforward seasoning that never lets you down.
• Sea salt and vinegar Kettle Brand chips – thick, punchy chips that hold their crunch and add real flavor.
• Butter – European butter brings depth and melts cleanly into the dish.
• Baking potatoes – large Russets, about ten ounces each, for wide, even slices.
• Whole milk – gives the potatoes the richness they need.
• Extra sharp cheese – bold enough to stand out once everything bakes together.
• Fresh chives – a crisp, oniony finish that wakes the whole pan up.

If an even stronger salt and vinegar flavored potato is what you’re after, try my recipe for salt and vinegar smashed potatoes.

How to Make These Salt and Vinegar Chip Scalloped Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (warm things up):
  Set the oven to 375°F. Let it come to temperature while you get everything else moving.
• Step Two (butter the pan):
  Grab a 12-inch cast iron skillet or a 2-quart baking dish and coat the bottom and sides with a tablespoon of butter. It gives the potatoes something nice to settle into.
• Step Three (slice the potatoes):
  Run the potatoes through the slicer blade of your food processor so you get those thin, even slices that actually cook at the same pace. A mandolin works too if that’s your lane.
• Step Four (layer like you mean it):
  Stir together the flour, salt, and pepper in a small bowl. Add a quarter of the potatoes to the buttered skillet. Sprinkle a third of the flour mix over the top, then a quarter of the crushed chips. Repeat this two more times so you’ve got three full layers. Add the last layer of potatoes, dot with the remaining butter, and pour the hot milk over everything so it settles into the gaps.
• Step Five (bake and finish):
  Bake for 45 minutes. Pull off the cover, scatter the cheese and the last handful of crushed chips over the top, and bake for another 15 minutes or until the potatoes are tender and the top looks like it knows what it’s doing.

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

• Slice the potatoes thin, thin, thin. A food processor keeps every piece the same width, which means they actually cook at the same pace.
• Grate the cheese yourself. Bagged shreds are coated in stuff that stops them from melting cleanly.
• A cast iron skillet or a two quart baking dish both work here. Use whatever heats evenly in your oven.
• Scald the milk so it slides right into the layers instead of just sitting on top.
• Switch the cheese if you want. Smoked Gouda is the one I use when I want a little extra edge.

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.

Storage

• These scalloped potatoes do fine in the fridge as long as you cool them completely before covering the dish. Give them an airtight container and they’ll hold for two to three days.
• For reheating, the oven is your friend. A hot sheet pan at 350°F brings the texture back in about fifteen minutes. Microwaving works in a pinch, but the chips lose their crunch.
• If the top looks a little tired after sitting overnight, add a small handful of fresh crushed chips before reheating. It wakes the whole thing up.

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Item To Use When Making This Recipe

• This recipe can be made in a cast iron skillet or a 2-quart baking dish.
• This food processer has the same slicing system I used to cut the potatoes for this recipe.
• I find it hard to use a mandolin and get the same thin results when slicing potatoes.
• Sea Salt & Vinegar Kettle Brand Chips

Serve these one-of-a-kind scalloped potatoes with the juiciest mayonnaise turkey, make ahead turkey gravy and don’t forget the pumpkin pie martini.

Other Potato Recipes You Might Enjoy

• Cheesy-Crushed Rosemary Roasted Red Potato Coins
• Pizza Potatoes

Print Recipe

5 from 8 votes

Salt and Vinegar Chip Scalloped Potatoes

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 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Side Dish

Cuisine: American

Keyword: salt and vinegar chip scalloped potatoes, Salt and Vinegar Potatoes, Scalloped Potatoes

Servings: 8 people

Calories: 408kcal

Author: Cathy Pollak

Ingredients

• 5 tbsps butter, divided
• 3 very large Russet baking potatoes
• 3 tbsps all-purpose flour
• 1 tsp table salt
• 1/2 tsp ground black pepper
• 1 bag (8.5 oz) Sea Salt & Vinegar Kettle Brand Chips, crushed into small pieces
• 2-1/4 cups scalded whole milk*
• 1 cup shredded extra sharp cheese
• 1 tsp minced fresh chives for garnish

Instructions

• Preheat oven to 375 degrees F.
• Prepare a large 12-inch cast iron skillet (or 2-quart baking dish) by greasing with 1 tablespoon of butter. Set aside.
  5 tbsps butter, divided
• 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.
  3 very large Russet baking potatoes
• 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.
  3 tbsps all-purpose flour, 1 tsp table salt, 1/2 tsp ground black pepper, 1 bag (8.5 oz) Sea Salt & Vinegar Kettle Brand Chips, crushed into small pieces, 2-1/4 cups scalded whole milk*
• 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.
  1 cup shredded extra sharp cheese, 1 tsp minced fresh chives for garnish

Video

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

Salt and Vinegar Chip Scalloped Potatoes

Amount Per Serving

Calories 408 Calories 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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