Slice the cheese into thin 1-inch squares and set aside. Thinly slice the scallions.

Grate the potatoes using a box grater. If using a food processor, pulse the shredded potatoes with the blade attachment to cut the long strands.

Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as possible.

In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper. Mix well.

Heat about 1/4 inch of oil in a frying pan over medium-high heat.

Drop about 1 heaping tablespoon of the potato mixture into the oil, flatten it, and place a slice of cheese in the middle. Cover the cheese with a bit more potato mixture (about 1/2 tablespoon).

Cook about 3-4 pancakes at a time, ensuring not to overcrowd the pan. Cook each pancake for about 3 minutes on each side, or until golden brown and cooked through. Remove the pancakes and drain on paper towels.

Serve warm with sour cream. Smoked salmon also makes a great addition to these pancakes.