Preheat your oven to 375°F (190°C).

Peel and slice the Yukon Gold potatoes thinly to about 1/8 inch; set aside in cold water.

Clean the leeks by slicing them lengthwise and rinsing under cold water, then chop them into small pieces.

Heat butter in a large skillet over medium heat, add leeks, and sauté for 3-4 minutes until softened.

Stir in minced garlic and cook for an additional minute before adding white wine; let simmer for 2 minutes.

Add heavy cream and optional spices; simmer gently for 3-4 minutes until the sauce thickens.

Remove from heat and stir in 3/4 of the grated cheese until melted; reserve the rest for topping.

In a greased baking dish, layer cream sauce, sliced potatoes, and repeat until all ingredients are used.

Top with remaining cheese, cover with aluminum foil, and bake for 30 minutes.

Remove foil and bake for an additional 20 minutes or until golden; consider broiling for 3-5 minutes.

Let the dish cool for a few minutes before serving.