Oh my this was so delicious! My family and I enjoyed this so much

1. Preheat your oven to 375°F (190°C). Grease a baking dish with vegetable oil and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes.
3. Stir in the flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the milk and water, stirring constantly to prevent lumps from forming. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Stir in the cream and season the sauce with salt and pepper to taste. Remove the saucepan from the heat and set aside.
6. In a large mixing bowl, whisk the eggs until well beaten. Gradually pour the warm sauce into the eggs, whisking constantly, to temper them and prevent curdling.
7. Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the egg and sauce mixture over the potatoes, spreading it out evenly with a spatula.
8. Repeat the layering process with the remaining potatoes and sauce mixture.
9. Sprinkle the grated cheese evenly over the top of the potato and leek mixture.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
12. Once cooked, remove the Creamy Potato and Leek Gratin from the oven and let it rest for a few minutes before serving.

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