Sal 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.

Course Side Dish

Cuisine American

Keyword Salt and Vinegar Potatoes, Scalloped Potatoes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 408kcal

Author Cathy

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.
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