Recipes
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 Shop this recipe on Instacart! 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 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. 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. Sprinkle in the flour, then slowly add in the milk, stirring constantly. 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. Gently add in the potatoes and fold into the cheese mixture. 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. Allow to slightly cool before serving. Enjoy!
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Utz Baked Macaroni & Cheese
This baked macaroni and cheese recipe comes from our very own Sam Hogan! It's a favorite recipe around here with its combination of cheeses that melt into a rich and creamy sauce. The recipe is incredibly customizable and you can replace the breadcrumbs and flour with more Utz Original Potato Chips and a gluten free flour for a gluten free recipe. Ingredients 16 oz. cavatappi or large elbow macaroni 3 tbsp butter 3 tbsp flour 2 ½ cups milk ¼ tsp salt ½ tsp ground black pepper 16 oz smoked gouda, shredded 16 oz aged white cheddar cheese, shredded ¼ cup breadcrumbs ¼ cup crushed Utz Original Potato Chips Directions Cook pasta to al dente texture according to package directions. Drain and set aside. Preheat oven to 350˚F. In a medium saucepan, melt butter. Stir in flour then gradually stir in milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. Add cheese and stir until cheese melts. Spoon drained pasta into a greased 9 x 13 baking dish. Pour cheese sauce over pasta and gently fold in sauce until mixed well. Top with breadcrumbs and crushed chips. Bake 20 minutes at 350 ˚F. Broil for additional 2-5 minutes until topping golden brown.
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Utz Gourmet Potato Casserole
What's better than a delicious potato casserole? How about one that can be customized however you want! Our Utz Gourmet Potato Casserole will let you take some ordinary potatoes and turn them into a dish that everyone will love. This recipe has endless flavor combinations which are sure to please anyone looking to make something that's both delicious and interesting. A special thanks to our own Craig Laughman for sending in this recipe! Ingredients 8-10 medium potatoes ½ cup onion, diced 4 tbsp butter, melted 1 cup sour cream 1 ½ cups shredded cheddar cheese ¼ tsp onion powder ¼ tsp garlic powder 1 tbsp parsley Salt & pepper to taste Directions Preheat oven to 350 ˚F. Boil 8-10 potatoes in large stockpot. Cool, peel and shred. Set aside. In medium bowl mix melted butter and sour cream. Add remaining ingredients and mix. Add shredded potatoes and toss. Pour into greased 9x13 glass casserole dish. Bake for 60 minutes. Variations Replace the 1 1/2 cup of shredded cheddar cheese with 1 1/2 cup of shredded Mexican cheese. Add 1/2 tsp of paprika and 1/4 tsp of chili powder with the rest of the spices. Top with crushed Utz Kettle Classics Potato Chips, Smokin' Sweet BBQ! Want to up your onion and garlic flavor? Try adding crushed Utz Onion & Garlic Potato Chips as a topping! Do you make a recipe like this? How would you customize this dish? Let us know in the comments or by tagging us on social media @UtzSnacks!
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Utz Mexican Street Corn
Street Corn has quickly become all the rage in food trends. The Utz Street Corn Grillin' Classics Potato Chips gives you another way to enjoy the flavors of this tasty summer side. This week, we have a Street Corn recipe for you to try at home inspired by our limited edition Street Corn Grillin Classic chips! Ingredients 6 corn on the cob, husked 1/3 cup of mayonnaise 1/3 cup of sour cream 1 clove of garlic Zest and juice from one lime ½ tsp paprika ½ tsp chili powder ¼ cup of cilantro, chopped Grated Queso Fresco Directions Preheat the grill to 400˚F. Mix mayonnaise, sour cream, garlic, lime zest, lime juice, paprika and chili powder in a small bowl. Set aside. Place husked corn directly on the grill. Rotate corn every few minutes until charred, about 10 -12 minutes. Remove corn from grill and brush with mixture. Sprinkle cobs with queso fresco and top with chopped cilantro.
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