Form a layer of potato slices in an ovenproof 1 1/2 liter dish, top with a layer of leeks, season with salt and pepper. Continue with the layers, as the last potatoes. Stir whipped cream and clear soup and pour over the top. Bake at 190 °C for 45 minutes, then sprinkle the grated cheese on top and bake for another 15 to 20 minutes until the potatoes are soft.
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