Champs Elysees Potatoes (1953) - cooking recipe

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)

Preparation

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.