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Preheat your oven to 375.
Trim the roots off the leeks, along with the rough green parts. Slice the leeks down the center lengthwise, then across into little half moons. Place them in a bowl of water and let them rest for a few minutes. Then drain in a colander, rinsing the leeks once more. They’re dirty, so you’ll want to clean them well!
Heat the oil in a wide skillet over medium high. Add the leeks and sauté a good five minutes, until they start to get some good color on them. Add the chopped rosemary and a good pinch of salt. Sauté another three minutes.
Roll the pie dough out thinly, then place it in a pie pan. Crimp the edges the best you can. (Yours will look so much better than mine, trust me.)
Pour the leeks along the bottom of the pie crust. Arrange the thinly sliced potatoes on top. Season with a little bit of salt. Sprinkle the cheese on top and pour the cream evenly over the pie.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 30-45 minutes, until the potatoes are tender and the cheese is browned and bubbly.
Let it cool about 15 minutes before cutting into it.
Serves six!