Potatoes au Gratin Like No Other

Seriously, these are like no other au gratins... I learned to make them when I lived in Paris ~~ oh me oh my oh!

2 pounds of yukon gold or red potatoes (peeled and sliced BUT NOT washed, you need the starch) (russets are too powdery)
1 quart of half and half
3 teaspoons of minced garlic
1 small leek (white and light green parts only), sliced thinly
handful of good quality dry cheese (gruyere, emmenthal, etc), grated
salt and pepper

Mix the potatoes, half and half, garlic, leek, salt and pepper in a large enameled sauce pan (separate the potato slices).  Bring to a boil on top of the stove.  Let boil for a minute or two.  Turn off the heat and toss the cheese on top (I like to incorporate some of the cheese into the potatoes and let the majority sit on top but this is up to you).  Bake at 400 degrees for about an hour and let cool for 10 minutes before serving.

NOTE:  If you don't have an enameled pan (like Le Creuset) 1) you should (Tuesday Morning has great prices on them) and 2) you can boil the potato mixture off in a regular sauce pan and then transfer them over to a baking dish before you cheese them up.  Hey, you are doing the dishes, not me.