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Have you ever tried crispy fries with chilli crisps? If not, this is a sign to do so now. Those in the know know that potatoes, no matter how they’re cooked, are the perfect vehicle to enjoy the spicy, dynamic flavor of chili crisps. We take the classic combination of potato and chilli crisps a step further with this rich, creamy, and cheesy gratin.
There are three main reasons to make this for a dinner party. First, the spicy, creamy sauce that coats the potatoes proves that chili crisps and dairy go hand in hand. The fresh cream, milk, and spicy chili crisp harmonize perfectly, allowing both ingredients to shine. You can also enjoy just tossing boiled pasta with sauce! Back to potatoes. Next, the stunning visual of stacking sliced potatoes vertically will definitely amaze your audience. Ever since I learned this technique from one of my cooking idols, Claire Saffitz, I’ve never gone back to it. There’s also something oddly satisfying about filling a casserole with potatoes. And finally, this dish doesn’t have to be served hot. I think it tastes better a little cold or at room temperature.
When the potatoes are freshly baked, the oil from the chili crisps will remain and the sauce will look like it’s falling apart, but after a few minutes the potatoes will absorb the oil. Don’t worry if it looks wrong at first. Wait a few minutes and you will see its beauty. So you can make ahead, forget about it, and show off your potato art to the crowd with your casserole.