2-4 tablespoons arrowroot powder (or the thickener of your choice)
4 cups milk
Preheat oven to 350.
Peel the taters and slice them to a relatively uniform ⅛ inch. Spread them in a 9X13 pan. (Don't be picky!)
Melt the butter in a saucepan. Saute the onions until they are translucent. Try not to eat too many just yet.
Add all the seasoning and your thickening agent of choice to the buttered onions. Whisk until smooth. (I usually get someone shorter than me to whisk. Pretend whisking is really fun and you'll have plenty of volunteers. Eventually, they'll wise up, though.)
Add the milk slowly to the saucepan, stirring constantly until the mixture thickens. (Remember, milk can burn...and tends to do a volcanic eruption impression if overheated, so don't go anywhere.)
Pour the mixture over the potatoes. Pop them in the oven at 350 for an hour. Not being one who wants to wait an hour for my taters, I boiled them for ten minutes before putting them in the oven, so they were done in half the time.
For a little change in the ol' scalloped tater routine, toss in some cooked bacon (cook it in the saucepan and use the drippings to saute the onion), cheese, broccoli, or all of the above.
Recipe by The Simple Homemaker at http://www.thesimplehomemaker.com/easy-scalloped-potatoes-recipe-frugal-classic-delicious