This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from the Cameo Restaurant in Chicago. The recipe does not specify how much butter to use for the mushrooms or to finish.
My Private Note
Units: US | Metric
- 1Peel potatoes.
- 2Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
- 3Lightly saute mushrooms in butter. Set aside.
- 4Oil the bottom of a skillet.
- 5Arrange 1/4 of the potatoes to cover the skillet bottom.
- 6Spread 1/3 of the mushrooms over the potatoes.
- 7Season with salt and pepper.
- 8Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
- 9Place skillet on medium heat and cover.
- 10Cook 10 minutes.
- 11Remove cover and add a little more oil.
- 12Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
- 13Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
- 14Remove from pan and drain excess oil.
- 15Finish with "a nice chunk of butter.".
- 16Sprinkle with chopped parsley.
- 18For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.
Browse Our Top Potato Recipes
You Might Also Like...View All Potato Recipes
Nutritional Facts for Champs Elysees Potatoes (1953)
Serving Size: 1 (245 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 293.2
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 13.6 mg
- Total Carbohydrate 37.8 g
- Dietary Fiber 4.8 g
- Sugars 2.0 g
- Protein 4.8 g