Layered Potato Pancake Stack with Mushroom Filling Ingredients For the Potato Pancakes: 3 large potatoes (600g/21 oz), peeled 3 large eggs, room temperature 2 medium onions (200g/7 oz), divided 4 tablespoons (60g) all-purpose flour 1 teaspoon sweet paprika Fine sea salt and freshly ground black pepper Vegetable oil for frying For the Mushroom Filling: 250g (9 oz) fresh mushrooms, thinly sliced 2 medium carrots (200g/7 oz) 2 tablespoons (30g) unsalted butter 1 clove garlic, finely minced 1 tablespoon Italian herb blend 70ml (⅓ cup) heavy cream 150g (5.3 oz) mozzarella cheese, thinly sliced For the Garlic-Dill Sauce: 4 tablespoons (60g) sour cream 1 clove garlic, finely minced ½ medium onion, finely diced 2 tablespoons fresh dill, finely chopped Salt and freshly ground black pepper to taste Detailed Instructions Preparing the Potato Mixture Using a fine grater or food processor, grate the peeled potatoes. Place grated potatoes in a clean kitchen towel and squeeze thoroughly to remove excess moisture. Transfer dried potatoes to a large bowl. Grate one onion finely and add to the potatoes. Add eggs, flour, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until well combined. Let the mixture rest for 5 minutes to allow the flour to absorb moisture. Creating the Mushroom Filling Clean and slice mushrooms into uniform, thin pieces. Peel and grate carrots on the medium holes of a grater. Dice the remaining onion finely. Heat butter in a large skillet over medium heat until foaming subsides. Add diced onion and cook until translucent (3-4 minutes). Add mushrooms and carrots, cooking until mushrooms release their moisture (5-6 minutes). Add minced garlic and Italian herbs, cooking until fragrant (1 minute). Pour in heavy cream, stirring constantly. Simmer until the sauce thickens and coats the vegetables (3-4 minutes). Season with salt and pepper to taste. Set aside and keep warm. Frying Perfect Potato Pancakes Heat ¼ inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. Test oil temperature with a small drop of batter – it should sizzle immediately. Pour approximately ¼ cup of potato mixture for each pancake. Spread mixture thinly using the back of a spoon. Fry for 3-4 minutes until golden brown on the bottom. Flip carefully and cook another 2-3 minutes. Transfer to paper towels to drain excess oil. Preparing the Garlic-Dill Sauce In a medium bowl, combine sour cream and minced garlic. Fold in finely chopped onion and fresh dill. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Assembly and Final Touches Preheat oven to 180°C/350°F. Place a potato pancake on an oven-safe plate. Top with a layer of mushroom filling. Add slices of mozzarella cheese. Repeat layers 3-4 times. Place in oven for 5-7 minutes until cheese melts completely. Garnish with fresh dill sprigs. Expert Tips Always use starchy potatoes like Russet for the best texture. After grating potatoes, work quickly to prevent discoloration. Maintain consistent oil temperature for evenly cooked pancakes. Make pancakes slightly larger than desired as they will shrink during cooking. Keep finished pancakes warm in a 200°F oven while completing the batch. Nutrition Information Per serving (serves 4): Calories: 485 Total Fat: 28g Saturated Fat: 14g Cholesterol: 185mg Sodium: 680mg Total Carbohydrates: 45g Dietary Fiber: 5g Protein: 18g Iron: 15% DV Calcium: 25% DV Storage and Reheating Store assembled stacks separately from sauce in airtight containers for up to 2 days. Reheat in a 350°F oven for 10-12 minutes until heated through. The sauce will keep refrigerated for up to 3 days. This elegant potato pancake stack elevates the humble potato into a sophisticated main course. The crispy exterior of the pancakes contrasts beautifully with the creamy mushroom filling, while the melted mozzarella adds a luxurious finishing touch. The garlic-dill sauce provides a fresh, tangy complement that ties all the flavors together perfectly.