1 cup Gruyere cheese, shredded
1 cup cream, optional
1/2 cup butter
1 1/2 pounds potatoes, peeled and grated
Stir cheese into cream. Melt butter in a large, heavy skillet.
Sprinkle the grated potatoes with salt, add to the pan and fry for
about 20 minutes, turning occasionally.
Halfway through cooking, add the cheese. When the potatoes are
tender, turn Rosti onto a warm plate and serve with a fresh salad
and a crusty bread.