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Champs Elysees Potatoes for 50


Yield: 50 Servings

For 50:
20 lb Peeled potatoes
1/2 lb Fresh mushrooms
4 cup Butter; (8 sticks)
Salt; to taste
Ground white pepper; to taste
2 lb Grated cheddar cheese

For 10:
4 lb Peeled potatoes
1/2 cup Fresh mushrooms
3/4 cup Butter; (1 1/2 sticks)
Salt; to taste
Ground white pepper; to taste
3/4 cup Grated cheddar cheese

Cut potatoes into matchstick-size sticks. Wash and slice mushrooms. Preheat oven to 350 degrees F. Butter baking pans.

Layer half the potatoes on bottom of pans. Sprinkle with salt and pepper. Layer on mushrooms, then half the cheese, then remaining potatoes. Dot with butter. Bake for 55 minutes or until potatoes are tender and all moisture has evaporated. Remove from oven; increase heat to 400 degrees. Sprinkle remaining cheese over potatoes, then return to oven and bake until cheese melts.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.