1-First Step: Prepare your ingredients and tools. Slice the Monterey Jack cheese into thin 1-inch squares and set them aside on a small plate. Thinly slice 3 to 4 scallions and mince 2 garlic cloves. Beat 2 large eggs in a small bowl. Measure the flour, salt, and pepper. Set out a box grater or food processor with a grating disk and a clean kitchen towel or cheesecloth for squeezing out moisture.

2-Second Step: Grate the potatoes and remove excess liquid. Peel or scrub the 6 medium russet potatoes if you prefer to leave the skins on for texture. Grate using a box grater or pulse in a food processor until you have about 6 cups grated. Place the grated potatoes in a large bowl of cold water and soak for 10 minutes. This helps remove surface starch so the pancakes crisp up nicely when fried. After soaking, drain the grated potatoes in a colander and then transfer to a clean kitchen towel. Squeeze out as much water as possible until the potatoes feel fairly dry. This step is critical for crisp, non-soggy Cheesy Potato Pancakes.

3-Third Step: Combine the dry and wet components into a workable batter. In a large mixing bowl, add the squeezed grated potatoes, thinly sliced scallions, minced garlic, beaten eggs, 1/4 cup (30 g) all-purpose flour, 1 teaspoon table salt, and 1/2 teaspoon ground black pepper. Mix with a fork or spatula until everything is evenly distributed. The mixture should hold together when pressed; if it is too loose, add a tablespoon more flour at a time.

4-Fourth Step: Heat the oil and fry the pancakes. Pour vegetable oil into a frying pan to about 1/4 inch depth and heat over medium-high heat until shimmering but not smoking. A good test: drop a small pinch of the potato mix into the oil; it should sizzle immediately. Use a small cookie scoop or a heaping tablespoon to drop the potato mixture into the pan. Flatten each mound slightly with the back of a spoon. Place one thin 1-inch square of Monterey Jack cheese in the center of each patty and top with about half a tablespoon more mixture to seal the cheese inside. Fry 3 to 4 pancakes at a time to avoid overcrowding. Cook each side about 3 minutes or until golden brown and cooked through. Adjust heat as needed so they brown evenly without burning.

5-Final Step: Drain and serve warm. Transfer finished pancakes to a plate lined with paper towels to drain excess oil. Serve warm with a dollop of sour cream and extra scallions. Optional toppings include smoked salmon, caviar, roast beef, cherry tomatoes, or avocado. If making a brunch platter, stack two pancakes and top with a fried or poached egg and herbs.