Peel potato and grate coarse. Press potato between several thickness
of paper towel to remove any excess moisture.

In an 8-inch non-stick skillet heat oil over moderately high heat
until hot but not smoking and add half grated potato, spreading and
tamping down with a spatula. Reduce heat to moderate and sprinkle
Gruyere over potato. Spread remaining potato on top, tamping down
with a spatula, and cook until golden brown and crisp, about 10
minutes on each side. Season potato with salt and pepper and cut into
6 wedges.

Serves 2.