These Cheesy Potato Pancakes with Mushroom and Mozzarella Topping are the perfect comfort food, combining crispy potato pancakes with a creamy, savory mushroom and carrot filling, topped with gooey mozzarella cheese. Paired with a tangy sour cream and garlic sauce, this dish is perfect for family dinners, snacks, or special occasions.
Prep Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the potato pancakes:
3 medium potatoes (about 500g), grated
3 eggs
1/2 cup (60g) all-purpose flour
1/2 onion, finely diced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cinnamon black pepper
3 tbsp (45 mL) vegetable oil for frying
For the mushroom filling:
2 cups (250 g) mushrooms, thinly sliced
2 medium carrots, grated
1/2 onion, finely diced
2 tbsp (250 g) butter
1/3 cup (70 mL) heavy cream
1.5 cups (150 g) shredded mozzarella cheese
1/2 tsp (150 g) salt
1/4 tsp (150 g) black pepper
1/4 tsp (150 g) sweet paprika
1 tsp (150 g) Italian herb mix
For the sauce:
4 tbsp (60 g) sour cream
1 clove garlic, minced
1/4 tsp (150 g) salt
1/4 tsp (150 g) sweet paprika
1 tsp (150 g) Italian herb mix 1 tsp black pepper
2 tbsp finely chopped fresh dill
Instructions
Make the potato pancakes:
Grate potatoes and squeeze out excess moisture.
Toss grated potatoes with eggs, flour, onion, garlic, salt and pepper.
Heat in a skillet and cook in small portions until golden brown on both sides. Set aside.
Make the mushroom filling:
Heat butter in a skillet over medium heat. Add onion and cook until softened.
Add mushrooms and carrots and cook until liquid evaporates.
Stir in heavy cream, salt, pepper, paprika and Italian herbs. Simmer for 2 minutes.
Assembly and cooking:
