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This is one of the best potato recipes I’ve ever made.

It comes from “The City Tavern” cookbook,  from the famous Philadelphia tavern where our country’s founding fathers once ate and talked over the business of the new United States. The chefs of the tavern have actually created this recipe by combining elements of potato dishes recorded by two famous colonial cooks-Mary Randolph, author of “The Virginia Housewife” and First Lady Martha Washington.

This is a great weeknight recipe. The most time-consuming part is the slicing of the ingredients. Once you have that done, it only takes about 30 minutes to get it to table.


• 7 tablespoons butter
• 2 tablespoons vegetable oil
• 1 pound button mushrooms, sliced
• 2 onions, sliced
• 2 garlic cloves, chopped
• 8 medium red skinned potatoes or 5 large Yukons, peeled and sliced very thin
• Salt and pepper to taste
• 2 bunches fresh parsley, finely chopped
• 1 cup heavy cream
• ¼ cup parmesan cheese


Preheat the oven to 375 degrees. Heat 4 tablespoons of butter and the oil in large skilled over high heat.

Add the mushrooms and sauté for five minutes until light brown and tender. Remove from skillet and reserve.

In the same skillet, sauté the onions and garlic for three minutes, until golden brown. Reserve.

Pat the sliced potatoes dry with paper towels. Place half the potato slices in the bottom of a large baking dish that’s been greased. Sprinkle with salt and pepper. Add the parsley.

Top with the reserved mushrooms and onions.

Add the remaining potato slices. Sprinkle again with salt and pepper nad dot with the remaining 3 tablespoons of butter.

Bake for 15 minutes. Pour the cream evenly over the potatoes, top with parmesan, and bake for another 10 minutes.
I moved my rack to the lowest position in the oven so the parmesan cheese wouldn’t get too brown.

When the potatoes are fork-tender, it’s ready!