Creamy Herbed Potatoes
July 13th, 2009 | 
This is a great side dish for those days when you need something a little heartier than the average fare. Potatoes are always a good rainy day food choice, but this recipe takes them to the next level with a creamy sauce designed to make this dish melt in your mouth.
Creamy Herbed Potatoes
makes 6 servings
5-7 medium potatoes (about 3 c. when sliced)
2 medium onions, sliced
oil
1/4 c. chicken broth
1 tsp. Worchestershire sauce
1 tsp. dried oregano
1 tsp. dried rosemary
1 c. cream
salt and pepper
Slice the potatoes across and boil in salted water until tender.
In a frying pan, saute the onions in a little oil until translucent. Add the potatoes, herbs, Worchestershire sauce and broth. Simmer until the broth is nearly gone, reduce heat and stir in the cream. Don’t worry if the potatoes break up at this point, that’s fine.
As soon as the cream has heated through, remove from heat. Season to taste and serve.
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