Champs Elysees Potatoes (1953)

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 8  medium-large irish potatoes
• 8  fresh mushrooms, thinly sliced
•  butter
• 4  ounces  cooking oil (or as needed)
•  salt
•  pepper
•  chopped parsley (to garnish)

Directions

1. Peel potatoes.
2. Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
3. Lightly saute mushrooms in butter. Set aside.
4. Oil the bottom of a skillet.
5. Arrange 1/4 of the potatoes to cover the skillet bottom.
6. Spread 1/3 of the mushrooms over the potatoes.
7. Season with salt and pepper.
8. Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
9. Place skillet on medium heat and cover.
10. Cook 10 minutes.
11. Remove cover and add a little more oil.
12. Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
13. Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
14. Remove from pan and drain excess oil.
15. Finish with "a nice chunk of butter.".
16. Sprinkle with chopped parsley.
17. Variation:
18. For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.