1½ pounds (about 4 medium-size) Russet potatoes, or Yukon Gold
½ teaspoon kosher salt
½ teaspoon seasoned pepper
2 tablespoons vegetable oil
2 ounces (⅓ cup) coarsely grated sharp Cheddar
2 ounces (⅓ cup) coarsely grated Emmentaler cheese
1 tablespoon chopped chives
Peel and slice potatoes. season with salt and pepper.
Place oil in 12-inch cast iron skillet over medium-high heat.
Add potatoes, cook undisturbed, until just starting to brown, about 5 minutes.
Lower heat to medium and gently flip potatoes every 2 minutes until half of the slices are crisped and browned, about another 10-12 minutes.
Top with cheeses, cover, remove from heat and let sit until cheese melts, about 2 minutes.
Sprinkle with chives.