Peel the potatoes, grate them into a large bowl, and press the juice out using a dishcloth or your hands. Season with salt, pepper, and grated nutmeg. Add thyme and eggs, and mix thoroughly.
Heat olive oil in one of the pans. Spread half of the potato mixture evenly and cook slowly over low heat. Follow the instructions for the variations below. Spread the remaining potato mixture on top and smooth it flat with a spoon. Let it bake a while longer. Place the second pan over the first like a lid and flip the rosti. Continue frying until both sides are golden brown.
Mix cream cheese, grated cheddar, and grated mozzarella. Spread the cheese mixture over the first half of the potato mixture in the pan, leaving a gap around the edge. Continue with the rest of the potato mixture as described above.
Place mozzarella slices on top of the first half of the potato mixture in the pan, leaving a gap around the edge. Arrange bacon slices on top of the cheese, and sprinkle with dried tomato strips and parsley. Continue with the rest of the potato mixture as described above.
