Herbed Julienne Potatoes

[Guest guest]

Herbed Julienne 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 tablespoons butter or margarine

2 tablespoons 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.