Directions

1. Heat oven to 350. Saute leeks till tender, then cool. Slice potatoes very thin (1/8th inch). Oil a 9x12 baking pan and layer potatoes evenly on bottom of pan (approx. 1/6th of potatoes). Sprinkle 1/6th cooked leeks on top.

2. Add just enough heavy cream to cover potatoes, then sprinkle with 1/6th parmesan, salt, and pepper. Continue layering, making about 6 layers.

3. Cover with foil and bake for 1 hour. Remove foil and continue baking until middle is set. Let cool 1 hour, then cover and refrigerate.

4. Take out of refrigerator and bake at 350 for 5 minutes, which will help potatoes come out of pan easily. Cut into desired shapes, place on baking pan, cover with cream and bake at 350 until hot.