Shelly's Recipe

HERBED JULIENNE POTATOES

Category: Potatoes

2 cups potatoes, cut into thin strips, 4-5 inches long
1 small onion
1 tsp mixed dried crushed herbs (thyme, basil, oregano, or rosemary)
2 tbsp butter or margarine
2 tbsp flour
1 cup milk
1 tsp salt
pepper
Parmesan Cheese, grated

Cook the cut potatoes in boiling water until tender. Drain and set aside in warm dish.

Brown the onion and the herbs in the butter. Add the flour, stirring until mixed with butter, add the milk, salt and pepper. Cook in a double boiler for twenty minutes. (or over VERY low heat in a heavier saucepan, stirring often).

Strain, or remove onions and pour over the cooked potatoes. Sprinkle with Parmesan Cheese and serve.