June 20, 2024

Potato (Chip) Casserole with Utz Salt & Vinegar Chips

Summer is here, and that means it's time for BBQs, potlucks, and family gatherings. Imagine a dish that combines the creamy, cheesy goodness of a classic potato casserole with the tangy, irresistible crunch of Utz Salt & Vinegar Chips. This Potato (Chip) Casserole is the perfect addition to your next outdoor feast, guaranteed to impress your guests and become a new favorite.

Picture this: the sun is shining, the grill is fired up, and your friends and family are gathered in the backyard, eagerly anticipating a delicious meal. Among the spread of burgers, hot dogs, and fresh salads, this unique casserole stands out, drawing everyone in with its mouthwatering aroma and golden, crispy topping. As you serve the first spoonful, you see smiles spreading across faces, and you know you've found a winning recipe.

This dish is more than just a side—it's a conversation starter. The creamy Yukon Gold potatoes, smothered in a rich cheese sauce and topped with the unexpected zing of crushed Utz Salt & Vinegar Chips, offer a delightful twist that will have everyone asking for the recipe. Whether you're hosting a summer BBQ or attending a potluck, this casserole is sure to be a hit, making you the star of the gathering.

So, why not try something new and exciting for your next get-together? This Potato (Chip) Casserole with Utz Salt & Vinegar Chips is easy to make, bursting with flavor, and perfect for sharing with friends and family. It’s time to elevate your summer meals and create lasting memories with this delicious, crowd-pleasing dish. Trust us, once you try it, you’ll be hooked!

Potato (Chip) Casserole with Utz Salt & Vinegar Chips

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  • 3 lbs Yukon Gold Potatoes, diced
  • ¼ cup butter
  • ½ onion, grated
  • 2 cloves garlic, minced
  • ¼ cup all purpose flour
  • 2 cups milk
  • ¼ cup dill, chopped
  • ½ tsp garlic salt
  • ¼ tsp cayenne pepper
  • 2 cups cheddar cheese, shredded
  • 2 cups havarti cheese, shredded
  • ½ cup sour cream
  • 1 cup Utz salt & vinegar chips, crushed
  1. Preheat the oven to 375°F. Peel the potatoes and cut them into small cubes. Add the diced potatoes to a pot of water with a pinch of salt and bring to a boil, cooking until fork tender (about 10 minutes). Drain and set aside. 
  2. Melt the butter in your Stargazer 12-inch cast iron skillet over low-medium heat. Add in the grated onion, cooking for a couple minutes before adding in the garlic. 
  3. Sprinkle in the flour, then slowly add in the milk, stirring constantly. 
  4. Stir in the dill, garlic salt and cayenne pepper. Then add in roughly one cup of each cheese and the sour cream and stir until combined.
  5. Gently add in the potatoes and fold into the cheese mixture.
  6. Top with remaining cheese, then one cup of crushed Utz Salt & Vinegar chips (or more if you’d like) and bake for roughly 20 minutes. 
  7. Allow to slightly cool before serving. Enjoy!