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Potatoes >  Russia >  Russian Scalloped Potatoes >

 

Russian Scalloped Potatoes

• 2 small onions, chopped

• 4 TBS butter or margarine

• 1 TBS flour

• 1/2 C consommé

• 1/2 C sour cream

• 1 tsp. Worcestershire sauce

• 2 drops Tabasco sauce

• 1 can (16 oz.) new white potatoes

• 2 C pre-cooked ham, cut into thin strips

• 2 small dill pickles

• Parmesan cheese, grated

Simmer the onions in half the butter in a skillet until soft, but not brown. Add the flour; cook for five minutes. Add the consommé, sour cream, Worcestershire sauce and Tabasco sauce. Continue cooking for another ten minutes over low heat. Slice potatoes thin and sauté in remaining butter for about five minutes.

 

Trim fat from the ham and cut into thin strips, about 1x1/2" thick. Peel the pickles and slice very thin. Mix all ingredients with the onion sauce carefully, using a fork. Place all together in a 9x9" baking dish. Sprinkle with Parmesan cheese and bake at 350-degrees F for about twenty to thirty minutes. Serve.

 

*Recipe derived from Linda Tracy.

 

Related Links:

• Scalloped Potatoes (Classic)

• Food Fare Culinary Collection: Russian Kitchen

• Food Fare Culinary Collection: The Potato

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