Crispy Sauteed Potatoes

These were enough of a hit that I'm writing them up, but this isn't really a recipe as much a general outline.

Some sort of oil or fat, enough to form a thin coating on the bottom of a large non-stick skillet.  This could be just about anything from vegetable or olive oil on the plain side to butter, bacon fat, or duck fat if you want something special.
Thinly sliced yukon gold potatoes
A couple of cloves of garlic, minced
Salt to taste
2-3 T grated gruyere

Heat the oil in a large non-stick skillet, when it gets hot enough that a slice of potato sizzles add the potatoes to the skillet in a single layer with no more than a little overlapping.  Let it cook until it starts to turn golden brown, then flip.  Sprinkle on the salt, keeping in mind that potatoes generally need more than you would think.  About 30 seconds before the second side is done add the garlic to the pan and move it around to saute the garlic.  Right before removing the potatoes from the pan add the gruyere.