Russian Scalloped Potatoes

• 2 small onions, chopped
• 4 Tbsp. butter or margarine
• 1 Tbsp. flour
• 1/2 c. consomme
• 1/2 c. sour cream
• 1 tsp. Worcestershire sauce
• 2 drops Tabasco sauce
• 1 can white potatoes (16 oz.)
• 2 c. ham, cut in thin strips
• 2 small dill pickles
• grated Parmesan cheese

1. Simmer the onions in half the butter until soft, but not brown.
2. Add the flour. Cook 5 minutes, then add consomme, sour cream, Worcestershire sauce and Tabasco sauce.
3. Continue cooking 10 minutes over low heat. Slice potatoes thin and saute in remaining butter about 5 minutes. Trim fat from ham and cut ham into strips about 1 x 1/2-inch.
4. Peel the pickles and slice very thin.
5. Mix all ingredients with the onion sauce carefully, using a fork.
6. Place all together in a 9 x 9-inch baking dish. Sprinkle with Parmesan cheese.
7. Bake at 350u0b0 for about 20 to 30 minutes. Good with cucumber salad and pumpernickel bread.

onions, butter, flour, consomme, sour cream, worcestershire sauce, tabasco sauce, white potatoes, ham, dill pickles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=614034 (may not work)