Cheesy Potato Casserole with Dill and Chips

Cheesy Potato Casserole with Dill and Chips on a chef's table.
About this recipe
This recipe is powered by the magic of AI, so that means it may not be perfect. Check temperatures, taste, and season as you go. Or totally switch things up—you're the head chef now. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only. Make sure to follow recommended food safety guidelines. Learn more

Full ingredient list

  • 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
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.

Preparation

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1. Preheat your oven to 375°F (190°C).
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2. In a large pot, boil the diced potatoes until tender, then drain and set aside.
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3. In a saucepan, melt the butter over medium heat. Add the grated onion and minced garlic, cooking until fragrant.
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4. Stir in the flour to form a roux, then gradually add the milk, stirring constantly until the mixture thickens.
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5. Add the chopped dill, garlic salt, and cayenne pepper to the sauce. Mix well.
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6. Remove the saucepan from heat and stir in the shredded cheddar and havarti cheeses until melted and smooth.
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7. Fold in the sour cream and cooked potatoes until everything is well combined.
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8. Transfer the mixture to a greased baking dish and spread evenly.
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9. Sprinkle the crushed Utz salt & vinegar chips over the top.
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10. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
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11. Serve hot and enjoy your Cheesy Potato Casserole with Dill and Chips!