Grate the potatoes and onions.

Drain the liquid well. You can do this simply by gently tilting the bowl over the sink and using your hand to hold down the solids while the liquid drips out.

Add the rest of the ingredients.

Heat oil in a frying pan (about half an inch deep) and scoop out spoonfuls of the potato mixture to form latkes.

Flip when edges appear golden, approximately three to five minutes.

Fry for an additional two to three minutes.

Place on a paper towel-lined plate to absorb extra oil.

Sauté the onion in oil until it begins to brown.

Add mushrooms. Continue to sauté until mushrooms are browned and soft.

Add chicken soup mix, salt, pepper, flour and stir.

Add boiling water.

Simmer and stir until thickened, about five minutes.

Layer hot latkes, hot gravy, and mozzarella cheese in a dish.

Allow to sit for a few minutes to give the cheese a chance to melt before eating.