How To Make Easy Scalloped Potatoes

Scalloped potatoes get their decadent flavor from the cream sauce in which the potato slices are cooked. This inviting dish is often confused with au gratin potatoes, which calls for a cheese sauce. But both dishes are equally as delicious. Scalloped potatoes are thinly sliced and layered atop one another in a casserole dish. Cheese is added as a topping on scalloped potatoes and baked to a deep golden brown. This dish is best served warm so the cheese is still wonderfully gooey and the potatoes are piping hot. In this video, Chef Mark will show you how to cook easy scalloped potatoes in just a few steps. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Scalloped Potatoes Recipes

3 lbs. Idaho Russets
1 tsp. sea salt
1-2 oz. melted butter
1 large onion, thinly sliced
1/4 tsp. ground white pepper
6-8oz. fat-free half and half (if desired)

1. Peel potatoes and store in water. When ready to assemble, cut into thin slices (1/8 inch). Keep in water until ready to use
2. Drain potatoes well and layer half of the potatoes in a buttered pyrex/ baking dish. Season with salt, pepper and then add half of the onions, add half the liquid
3. Repeat until all the potatoes and onions are used up with your last layer being seasoning and half and half
4. Bake with foil covered at 350°F for about 20 minutes remove foil for a nice brown top. Potatoes are done when they can be easily pierced with a paring knife

If you have questions or comments about this video or recipe please leave them below.


  1. We are learning to cook in a school setting and love the videos. Thank you for the great site.

  2. How many does this serve? Why does the cooking time seem so limited? When I have made scalloped potatoes before (using raw, sliced potatoes), it has taken at least an hour??

    Help – I need these for Easter Sunday family dinner!