Champs Elysees Potatoes (1953)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 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.