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Place a rack in the center of your oven and preheat to 350°F.
Grease a 9x9 casserole dish.
Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt.
Peel and slice potatoes ¼ inch thick, add to the salted water, and boil for five minutes.
Strain the potatoes.
Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming.
Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
Add the hot milk and chicken stock mixture, stirring as the sauce thickens.
Bring it to a boil.
Add the remaining ½ teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper.
Lower the heat, and cook the milk sauce for two minutes more.
Remove from the heat.
Layer half of the potatoes in the pan and cover with half of the sauce.
Repeat the layering process for the final layer.
Spread the sauce on top of the potatoes in an even layer, from edge to edge.
Cover the dish with aluminum and bake for 30 minutes.
Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance.
Cool for 15 minutes before serving.