Crisp Potato Cakes With Gruyère Cheese

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1 1/3 cups cold mashed potatoes

1/4 pound Gruyère or Cantal cheese, cut into four 1/3-inch-thick slices

2 tablespoons unsalted butter

2 tablespoons canola oil

2 pounds Idaho or Yukon Gold potatoes, peeled and coarsely shredded (4 cups)

Salt and freshly ground pepper

2 teaspoons thyme leaves

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