Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown, about a minute.
Add the milk and cook until the sauce thickens, about 1-2 minutes.
Reduce the heat, add 1/2 cup of the cheese, mix and let it melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.
Spread some of the sauce over the bottom of a large baking dish (or cast iron pan) and place the potatoes in with sauce between each layer. (I like to dip each slice into the sauce as I place them into the pan.)
Pour any remaining sauce over the potatoes in the pan, sprinkle on the remaining cheese.
Bake in a preheated 350F/180C oven until the potatoes are tender, about 45-60 minutes.
Option: Replace the milk and flour with heavy/whipping cream!
Option: Use your favourite melting cheese, like swiss, mozzarella, havarti, cheddar, etc.
Option: Add another cheese like parmesan, asiago, pecorino romano, etc.
Option: Add bacon!
Note: When I arrange the potatoes in a more vertical fashion, such as the ones in the photos, I dip the slices of potato into the sauce as I place them in the pan. If I am going for a more horizontal version, I place a single layer of potatoes down in the baking dish, spread some sauce on top, followed by another layer of potatoes, sauce, etc.
Nutrition Facts: Calories 341, Fat 13g (Saturated 7g, Trans 0.4g), Cholesterol 37mg, Sodium 170mg, Carbs 45g (Fiber 5g, Sugars 4g), Protein 11g
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