In a Dutch oven over medium low heat melt 3 TBSP. butter and add in 3 TBSP. einkorn flour. With a whisk, whisk together to make a paste. Next up, add in the whole milk, but the trick is to add it slowly. Add the milk in 1/4 cup of milk at a time and whisk in. Once that heats up, add in the next 1/4 cup. Continue until all of the milk is added. Finally, whisk frequently until the sauce is thickened. This takes about 5-10 minutes.
In the next step you will whisk in the spices. Add in the 1/2 tsp. thyme, 1/8- 1/4 tsp. nutmeg, 1 tsp. garlic powder and 1 1/2 tsp. salt. Remove the Dutch oven from the heat and let sit.
Add in the 3 cups shredded gruyere cheese cheese and half of the 1 cup parmesan cheese divided Whisk until combined.
You can use russet potatoes and Yukon gold potatoes interchangeably, however we prefer russet for their high starch content. Wash and peel the potatoes and use a Mandoline slicer to slice the potatoes. Be careful using a Mandoline and always be sure to use a guard. The thinner the potatoes, the faster they cook.
Add half of the 6 Russet Potatoes peeled and sliced to the cheese mixture in the Dutch oven. Stir to combine and then add in the other half of the potatoes. To finish it off top with the remaining parmesan cheese.
Place the lid on the Dutch oven and place in the oven at 375 f for about 45 minutes.
Remove from the oven once the potatoes are tender with the poke of a fork and the top of the potatoes turn a nice golden brown.
Let the potatoes cool, but not all the way to room temperature. You can use a slotted spoon to serve these delicious cheesy potatoes.
