Peel potatoes and slice approx. 1/4" thick.
Place potato slices into a large saucepan.
Then slowly pour boiling water over the potatoes.
Place on medium heat and once the water begins to bubble, lower a little so that the water simply ripples.
Cook potatoes until soft, but try to avoid over cooking potato slices otherwise they will break apart.
Drain potatoes once cooked.
Layer potatoes and leek slices in a continuous circle or square (dependent upon baking vessel) around your skillet or baking dish, first a potato slice then a few slices of leek and then repeat.
Make sure there are no gaps between the potato slices and leeks. If you find some gaps use the smaller potato slices to cover the gaps or any pieces of potato that may have fallen away when cooking.
Pour heavy cream over leeks and potatoes, then season with salt and pepper.
Top with cheese and pat the cheese down, so that it holds the ingredients together.
Place in a preheated oven at 450 and cook until cheese is golden.
Remove from oven when done, and allow to cool for 1 minute,
Sprinkle with approx. 1 tsp of nutmeg, freshly grated, then serve.