Champs Elysees Potatoes (1953)
Recipe: #18955
May 11, 2015
Categories: Breakfast, Side Dishes, Mushrooms, Potatoes, One-Pot Meal, Brunch Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (244.9 g)
- Calories 276.2
- Total Fat - 14.4 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 36 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 5.3 g
- Sugars - 2.9 g
- Protein - 4 g
- Calcium - 19.8 mg
- Iron - 1.2 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel potatoes.
Step 2
Slice thinly and cut into strips the thickness of a wooden match. Length does not matter.
Step 3
Lightly saute mushrooms in butter. Set aside.
Step 4
Oil the bottom of a skillet.
Step 5
Arrange 1/4 of the potatoes to cover the skillet bottom.
Step 6
Spread 1/3 of the mushrooms over the potatoes.
Step 7
Season with salt and pepper.
Step 8
Repeat layers, ending with a layer of potatoes. There should be 4 layers of potatoes and 3 layers of mushrooms.
Step 9
Place skillet on medium heat and cover.
Step 10
Cook 10 minutes.
Step 11
Remove cover and add a little more oil.
Step 12
Increase heat and cook for 5 minutes, or until potatoes are browned on bottom.
Step 13
Carefully turn and cook on other side for 5 minutes, or until potatoes are browned.
Step 14
Remove from pan and drain excess oil.
Step 15
Finish with "a nice chunk of butter.".
Step 16
Sprinkle with chopped parsley.
Step 17
Variation:
Step 18
For Ideal Potatoes, Cook as above, but use grated cheese instead of mushrooms.
Tips
No special items needed.
0 Reviews
You'll Also Love
