try this http://allrecipes.com/Recipe/Cheese-Rost...I am a former chef who worked with the Movenpick Swiss restaurant chain, they are alot like a Jewish Latke with out the batter, just straight old grated potatos, seasonings, made in a cast iron pan, we had small ones the size of a saucer to make them in we did 100 a day. But at home a skillet, either non stick or regular is fine, a bit of oil and the potato mixture, you cook the low and slow to develope the crisp outside and soft and fluffy inside, it quite and accomplishment to achieve this. The best potato to use is a russet or baking potato, grate them and mix in salt, pepper, oil or bacon fat and a few breadcrumbs to just bind them, then put the mixutre in a lightly oiled pan mash them down and cook for 10-15 minute on medium low, then flip and do the other side. If your doing multiple servings, keep them warm in a 300 d F oven until ready to serve, in a baking pan or ceramic cassarole. The number of rosti depends on the number of potatos used, figure for an individual 1- 1/2 to 3/4 a potato , for a family size or larger 2-3 potatos for 2 and 4-5 for 4 people.