POTATO and VEGETABLE PANCAKES

The vegetables and herbs in this recipe add additional flavors and texture to the classic French potato pancakes.

6 tablespoons butter
1 cup coarsely chopped mushrooms
 3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}

Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.