Salt and Vinegar Chip Scalloped Potatoes

Salt and Vinegar Chip Scalloped Potatoes
Salt and Vinegar Chip Scalloped Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tablespoon butter

  • 3

    very large baking potatoes, thinly sliced

  • 3

    Tablespoons all-purpose flour

  • 1

    teaspoon table salt

  • 1/2

    teaspoon coarsely ground black pepper

  • 1

    bag (8.5 oz) Sea Salt & Vinegar Kettle Brand Chips, crushed into small pieces

  • 1/4

    cup butter

  • 2-1/4

    cup scalded whole milk

  • 1

    cup finely shredded extra sharp cheese

  • 1

    teaspoon fresh chives for garnish

Directions

Prepare a large 12-inch cast iron skillet (or 2-quart baking dish) by greasing with butter. Set aside. Using the slicer blade of your food processor to process the potatoes into very thin slices. 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 butter then pour hot milk over potatoes. Cover with foil and bake at 375 degrees F 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.

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