Potato (Chip) Casserole with Utz Salt & Vinegar Chips

Looking to impress your date with some healthy home cooking? Well look no further! Prep the veggies before they arrive (or wait so you can show off your chopping skills), but save the sizzling skillet moments for when you're chatting over your fondness of cast iron in the kitchen 😉. After this meal, they'll be head over heals with you-r cooking. 

We partnered with Utz Snacks to bring you this tasty spin on a traditional potato casserole. This havarti/dill combo topped with crushed salt and vinegar chips will have your summer bbq guests asking when you became a Michelin star chef (shhhh, we won't tell them where you got the recipe).

The Ingredients

• 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

The Steps

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 cool slightly before serving. Enjoy!

Prep Time: 30 min
Cook Time: 20 min
Serves: 6-8