There’s something irresistible about the humble potato when transformed into crispy, golden layers of pure comfort food. This stacked potato pancake dish elevates the simple spud into a showstopping meal that rivals any meat dish in satisfaction and flavor. Layers of crispy potato pancakes are stacked with savory fillings and topped with melted cheese for a dish that’s impressive enough for company yet simple enough for a weeknight dinner. Paired with a bright zucchini-tomato relish, this is comfort food at its finest!
Ingredients
For the potato pancakes:
- 600g (1.3 lbs) potatoes, peeled and grated
- 1 medium onion, finely grated
- 3 large eggs, beaten
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 4-5 tablespoons vegetable oil for frying
For the filling and topping:
- 150g (1½ cups) cheese, grated (cheddar or mozzarella work well)
- 1 medium tomato, diced
- 2 tablespoons fresh dill, chopped
For the zucchini-tomato relish:
- 2 medium tomatoes
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 2-3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce
- 1 teaspoon vinegar (white or apple cider)
Instructions
For the Potato Pancakes:
- Prepare the potatoes: Peel and grate the potatoes. Place the grated potatoes in a bowl of cold water and let soak for 5 minutes to remove excess starch.
- Drain and squeeze: Drain the potatoes in a colander, then transfer to a clean kitchen towel. Wrap and squeeze firmly to remove as much moisture as possible – this is crucial for crispy pancakes.
- Mix the batter: In a large bowl, combine the squeezed potatoes, grated onion, minced garlic, flour, beaten eggs, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Heat the pan: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
- Cook the pancakes: For each pancake, spoon about 1/2 cup of the potato mixture into the hot pan, spreading it into a round approximately 6 inches (15 cm) in diameter. Press down gently with a spatula to flatten.
- Fry until golden: Cook for 4-5 minutes on each side, or until golden brown and crispy. Add more oil as needed between batches. You should be able to make 4-5 pancakes from this mixture.
- Drain excess oil: Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.
For the Zucchini-Tomato Relish:
- Prepare the tomatoes: Place the tomatoes in a bowl and pour boiling water over them. Let sit for 1 minute, then transfer to cold water. The skins should now easily peel off. Dice the peeled tomatoes.
- Sauté the vegetables: Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
- Add zucchini: Add the diced zucchini to the pan and cook for 5-7 minutes until softened and lightly browned.
- Combine with tomatoes: Add the diced tomatoes, salt, sugar, soy sauce, and vinegar. Stir well and cook for another 5 minutes until the mixture thickens slightly. Remove from heat and set aside.
Assembly:
- Preheat the oven: Set your oven to 200°C (400°F).
- Layer the pancakes: On a baking sheet lined with parchment paper, place one potato pancake. Spread a thin layer of the zucchini-tomato relish on top, sprinkle with a bit of diced tomato, dill, and cheese. Repeat with remaining pancakes, creating a stack.
- Final topping: Sprinkle the remaining cheese over the top of the stack.
- Bake: Place in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the stack rest for 5 minutes before serving. Cut into wedges like a cake and serve with any remaining relish on the side.
Nutritional Information & Timing
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Per Serving (approximate):
- Calories: 380
- Fat: 22g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 4g
- Sodium: 850mg
Cooking Tips and Tricks
- Perfect grating technique: Use the large holes of a box grater for the potatoes, and the fine holes for the onion to achieve the ideal texture.
- Remove excess moisture: The secret to crispy pancakes is removing as much liquid as possible from the grated potatoes. After squeezing in a towel, you can even let them sit for a few minutes and squeeze again.
- Even cooking: Keep your pancakes a consistent thickness (about 1/4 inch) for even cooking. Use the back of a spoon to spread the mixture in the pan.
- Oil temperature: Maintain medium heat throughout cooking. If the oil is too hot, the pancakes will burn before cooking through; too low, and they’ll absorb too much oil and become soggy.
- Make individual stacks: For a fun presentation or individual servings, make smaller pancakes and create personal stacks of 3-4 pancakes each.
Variations and Substitutions
Pancake Variations
- Herb-infused: Add 2 tablespoons of chopped fresh herbs (parsley, chives, or thyme) to the potato mixture.
- Cheesy base: Mix 1/4 cup of grated Parmesan directly into the potato batter for extra flavor.
- Spiced version: Add 1 teaspoon of smoked paprika or 1/2 teaspoon of caraway seeds to the batter.
- Sweet potato twist: Replace half the potatoes with grated sweet potatoes for a colorful variation with a hint of sweetness.
Filling Options
- Mushroom filling: Sauté diced mushrooms with thyme and use as a layer between pancakes.
- Protein boost: Add a layer of smoked ham, cooked bacon, or flaked smoked salmon between pancakes.
- Vegetarian delight: Layer with roasted red peppers and spinach sautéed with garlic.
- Mediterranean style: Use a layer of hummus and roasted vegetables between pancakes.
Cheese Alternatives
- Gouda or Gruyère: For a nuttier, more complex flavor.
- Feta and mozzarella mix: Combines tangy and melty characteristics.
- Dairy-free: Use a plant-based cheese alternative for a vegan-friendly version.
Common FAQs
Q: Can I make the potato pancakes ahead of time? A: Yes! You can fry the pancakes up to a day ahead and refrigerate them. When ready to serve, assemble the stack and bake until heated through and the cheese is melted.
Q: My pancakes fall apart when flipping. What am I doing wrong? A: This usually happens when the pancakes are flipped too early or the batter is too wet. Make sure to thoroughly drain the potatoes and let the pancake cook until golden and set on the first side before attempting to flip.
Q: How can I make this dish gluten-free? A: Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure your soy sauce is also gluten-free or use tamari as an alternative.
Q: Can I freeze the potato pancakes? A: Yes! Freeze the cooked pancakes in a single layer, then store with parchment between them in a freezer-safe container. Thaw in the refrigerator overnight before assembling and baking.
Q: What can I serve with this dish? A: This hearty dish pairs wonderfully with a simple green salad, steamed vegetables, or a light soup. For a protein addition, consider serving with grilled chicken or a fried egg on top.
Storage and Make-Ahead Tips
- Refrigerate components: Store cooked pancakes and relish separately in airtight containers in the refrigerator for up to 3 days.
- Freezing option: Cooked potato pancakes freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating individual pancakes: For the crispiest results, reheat individual pancakes in a skillet with a small amount of oil, or in an air fryer at 375°F (190°C) for 3-4 minutes.
- Reheating the assembled stack: Cover with foil and heat in a 350°F (180°C) oven for 20-25 minutes, removing the foil for the last 5 minutes to crisp the top.
- Make-ahead meal prep: Prepare all components on the weekend, then quickly assemble and bake for an easy weeknight dinner.
This impressive potato pancake stack transforms humble ingredients into a showstopping dish that’s greater than the sum of its parts. With its crispy exterior, tender interior, and flavorful filling, it proves that sometimes the simplest ingredients create the most satisfying meals. Whether served as a main dish for a meatless Monday or as a hearty side, this recipe is sure to become a family favorite!
