Although most of us know latkes as the potato pancakes traditionally served at Hanukkah, they are actually a kind of potato-based Eastern European crepe open to lots of delicious seasonal variation.

This springtime version uses leftover mashed potatoes, rather than grated raw ones, and includes fresh spinach and a heavenly melt-in-your-mouth three-cheese and mushroom sauce. A proven hit with every child who has tasted them, these are the perfect way to get your kids to eat their spinach. You’ll love them, too!

INGREDIENTS

Latkes
1/4 cup extra-virgin olive oil
4 shallots, finely sliced
2 teaspoons mustard seeds
2 carrots, shredded
1 cup fresh spinach, stalks removed, and chopped
4 cups mashed potato
1 teaspoon lemon juice
Sea salt and freshly-ground pepper to taste

Sauce
2 tablespoons (1/4 stick) butter
4 cups mushrooms (such as oyster mushrooms, chanterelle, or plain white mushrooms)
2 cups heavy cream
2 cups Fontina cheese, cut into small pieces
3/4 cup Gorgonzola cheese, cut into small pieces
2 garlic cloves, finely chopped
1 tablespoon chopped fresh basil
1/2 cup Parmesan cheese, shredded

To make latkes:
1. Heat 2 tablespoons of the oil in a large saucepan. Cook the shallots until they begin to soften. Add mustard seeds and let them pop; stir in the carrots and spinach, and cook until soft. Try to evaporate as much of the water from the spinach as possible, stirring continuously to avoid burning.

2. When the carrots are cooked but still have some “tooth,” remove from heat and fold in mashed potato, lemon juice, and seasoning to form an even consistency. Let the mixture cool.

3. Using floured hands, shape the mixture into 8 round patties.

4. Heat enough of the remaining oil in a saucepan and cook the latkes for 5 minutes on each side until golden brown.

To make the sauce:
1. Heat the butter in a heavy-bottomed skillet, add mushrooms, season with salt and pepper, and cook for about 5 minutes. Remove mushrooms from the pan with a slotted spoon and set aside. Over high heat, reduce the liquid left in the pan to a spoonful.

2. In a separate saucepan, bring the cream to gently boiling and let it reduce by half. Reduce the heat to very low and add the Fontina, Gorgonzola, garlic, and basil. Finally, stir in the mushrooms and the reduced mushroom liquid. Reduce the cream sauce a little more. Adjust the seasoning and just before serving, add the Parmesan.

Serves 4.