Peel and slice the potatoes into thin rounds.

Place the potato slices in a pot and cover with water.

Add salt to taste and bring to a boil. Cook until just tender, then drain and set aside.

Mince the garlic.

Peel and grate the carrot.

In a saucepan, melt the butter over medium heat.

Add the minced garlic and grated carrot, and sauté until fragrant and the carrot is softened.

Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually add the milk, whisking continuously to avoid lumps.

Cook the sauce until it thickens, then season with salt and dried ground nutmeg to taste.

In a skillet, heat a bit of vegetable oil over medium heat.

Add the spinach and sauté until wilted. Season with a pinch of salt if desired.

Preheat your oven to 180°C (355°F).

In a greased baking dish, layer half of the sliced potatoes.

Spread half of the sautéed spinach over the potatoes.

Pour half of the sauce over the spinach layer.

Repeat the layers with the remaining potatoes, spinach, and sauce.

Grate the mozzarella cheese and sprinkle it evenly over the top.

Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.

Let the bake cool slightly before serving. Enjoy warm.