Preheat your oven to 180°C (350°F).

Peel the potatoes and slice them into thin rounds, about 2-3 mm thick.

In a large pan over medium heat, add a splash of water and the fresh spinach. Sauté for 3-5 minutes until wilted.

Add the crushed garlic to the pan and sauté for another 1-2 minutes on low heat.

In a medium mixing bowl, combine the cream or milk with a pinch of salt, pepper, and a touch of nutmeg. Whisk until smooth.

Grease your baking dish. Layer potato slices, half of the spinach-garlic mixture, and pour some cream mixture over it. Repeat layers.

Sprinkle grated cheese over the top and bake for 45-60 minutes until golden brown.

Let the casserole cool for about 10 minutes before serving.