Chips and Dip Au Gratin recipe

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chips and dip au gratin

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I have to start this by saying, I know you’re probably wondering why on earth anyone would even think to throw some potato chips and dip into a dish and add cheese….you’re not are you? Because what is better than chips, dip, cheese, cream, and butter? Now, I won’t even pretend this is good for your waist, please don’t even ask me for the nutritional information on this, don’t you think ignorance is bliss? I couldn’t even enjoy this if I knew how long it was going to stay on my hips afterwards….that being said, this recipe is AMAZING!! Seriously!! It’s the BEST potatoes au gratin I have ever eaten!!

Now….down to business!!


  • 1 bag of regular potato chips (I suggest you spring for the family sized bag so you can eat a few while you work, you know, just for quality assurance)
  • 2 cups of heavy whipping cream
  • 1 cup of refrigerated french onion dip – found in the fridge section of the store near the sour cream(trust me on this…it’s delish!)
  • 1 cup sour cream
  • 1 stick of butter, melted
  • 1 cup of monterey jack cheese, shredded
  • 1 cup of medium cheddar cheese, shredded


  • In a large mixing bowl, blend together cream, sour cream, french onion dip, and the melted butter.
  • Once mixed, slowly stir in potato chips. Now, it doesn’t matter if you break them a bit, it’s going to happen, just be gentle
  • Take half of potato chip mixture and place into a greased 8×8 or 9×9 baking dish. If you don’t have one, or are just in the mood for a new one, check out this set of baking dishes, they’re gorgeous!!
  • After putting your first layer of potato chip mixture into the dish, top with 1 cup of shredded monterey jack cheese
  • Top with remaining potato chip mixture
  • Top all that fatty goodness with the remaining 1 cup of shredded cheddar cheese
  • Bake at 350 degrees for about 35 minutes or until browned and slightly bubbly
  • Enjoy!!!


One comment on “Chips and Dip Au Gratin recipe”

  1. yummy!! now when you say french onion dip.. do you mean already prepared dip from the container or a french onion dip packet, the kind you would have to add sour cream too?

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