Discover this ingenious twist on traditional potato pancakes – a stunning layered creation that transforms humble ingredients into an impressive main dish. With its crispy exterior, creamy cheese filling, and savory layers, this dish proves that vegetarian cooking can be both elegant and satisfying.
Ingredients
For the Potato Pancakes
- 4 medium potatoes (about 600g/1.3 lbs), peeled
- 1 large onion (about 150g/5 oz)
- 3 large eggs
- 4 tablespoons (60g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil for frying
For the Filling
- 6 Roma tomatoes (about 450g/1 lb)
- 150g (1½ cups) mozzarella cheese, grated
- ¼ cup fresh dill or parsley, finely chopped
- Salt and pepper to taste
Instructions
- Prepare the Batter:
- Grate potatoes and onion finely
- Squeeze out excess moisture using cheesecloth
- Whisk eggs in large bowl
- Combine with grated vegetables
- Add flour, salt, and pepper
- Mix until well combined
- Cook the Pancakes:
- Heat oil in large non-stick pan
- Pour ½ cup batter for each pancake
- Cook 3-4 minutes per side until golden
- Drain on paper towels
- Make 5 equal-sized pancakes
- Create Filling:
- Grate tomatoes, drain excess liquid
- Mix with grated cheese
- Add chopped herbs
- Season to taste
- Assembly:
- Layer pancake in ovenproof dish
- Spread filling mixture
- Repeat layers
- Top with extra cheese
- Bake:
- Preheat oven to 400°F (200°C)
- Bake 15-20 minutes until cheese melts
- Allow to rest 5 minutes before serving
Nutritional Information (per serving)
- Calories: 385
- Protein: 15g
- Carbohydrates: 42g
- Fat: 18g
- Fiber: 4g
- Calcium: 220mg
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Pro Tips and Tricks
- Squeeze excess moisture from potatoes thoroughly
- Use starchy potatoes for crispier pancakes
- Keep pancakes warm in low-temp oven while cooking others
- Don’t skip resting time after baking
- Use a mandoline for consistent potato shredding
Variations and Substitutions
- Add sautéed mushrooms to filling
- Use different cheese combinations
- Include spinach or caramelized onions
- Add herbs like thyme or rosemary
- Make it spicy with chili flakes
Common FAQs
Q: Can I make the pancakes ahead?
A: Yes, cook and stack with wax paper between layers.
Q: Why are my pancakes soggy?
A: Ensure potatoes are well-drained before cooking.
Q: Can I freeze this dish?
A: Freeze assembled but unbaked for up to 1 month.
Q: How do I reheat leftovers?
A: Reheat in 350°F oven until warm through.
Storage and Make-Ahead Tips
Storage
- Refrigerate assembled dish up to 24 hours
- Keep cooked pancakes separate from filling
- Store in airtight container up to 3 days
Freezing
- Wrap individual portions well
- Freeze up to 1 month
- Thaw overnight in refrigerator
- Reheat until hot through
Make-Ahead Steps
- Grate potatoes (store in water)
- Prepare filling day before
- Cook pancakes ahead
- Assemble just before baking
This impressive potato stack combines the comfort of traditional potato pancakes with the elegance of a layered casserole. Perfect for entertaining or family dinners, it’s a versatile dish that can be customized to your taste preferences while maintaining its stunning presentation.