1/4 cup butter
3 cups (5-8 large) leeks, white part only, cleaned and chopped
3 lb. (about 8 large) Yukon gold potatoes peeled, very thinly sliced
Salt and freshly ground black pepper
4 cups (16 oz.) Sharp White Cheddar Cheese, Shredded
2 cups heavy whipping cream
Preheat your oven to 350°F.
In a large skillet, melt butter over medium-low heat.
Introduce the leeks and sauté around 10 minutes or until leeks are tender, but not browned.
Lightly grease a 13×9-inch glass baking dish.
Arrange 1/4 of the potato slices in bottom of dish.
Season potatoes lightly with salt and pepper.
Spoon 1/4 of the leeks over potatoes; top with 1 cup cheese and 1/2 cup cream.
Repeat layering three times with remaining ingredients.
Bake 1 hour and 15 minutes or until potatoes are tender when pierced with a sharp knife.