Champs Elysees Potatoes (1953)

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.