Champs Elysees Potatoes (1953)

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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