Prepare the Potatoes : Grate the potatoes using a large box grater. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential for getting a crispy exterior.

Season the Potatoes : In a large mixing bowl, combine the grated potatoes with salt, pepper, and fresh thyme. Toss to mix well.

Make the Cheese Filling : In a separate bowl, mix together the requeijão (or cream cheese), shredded mozzarella, and shredded provolone until well combined.

Form the Rosti Patties : Divide the grated potatoes into 8 portions. Take one portion and press it into a thin, even layer on your palm. Place a spoonful of the cheese mixture in the center, then top with another portion of potatoes, pressing down gently to seal the cheese inside. Repeat with the remaining portions.

Cook the Rostis : Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil is hot, carefully add the rosti patties, a few at a time, without crowding the pan. Cook each rosti for about 5-7 minutes per side or until golden brown and crispy on the outside.

Finish Cooking : Repeat with the remaining rosti patties, adding more oil and butter as needed. Once all the rostis are cooked, transfer them to a paper towel-lined plate to absorb any excess oil.

Serve and Enjoy : Serve the Three-Cheese Stuffed Rosti Potatoes hot, garnished with extra fresh thyme if desired. These cheesy, crispy delights are best enjoyed fresh from the skillet.