Slice potatoes 1/8" - 1/4" thick. Place in large pot, cover with cold water, bring to boil and simmer until barely tender, 7 - 10 minutes. Alternately, blanch by steaming until barely tender. Air-cool potatoes spread out on sheet pan, 10 - 15 minutes.
Meanwhile, sweat leeks in butter until softened, about 7 minutes.
Have mustard sauce ready.
To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of leeks, 1/4 of cheese in hotel pan. Repeat this process to create 4 layers.
Cover tightly with foil. Bake for 35 - 45 minutes to an internal temperature of 175°F.
Remove cover; bake 15 minutes until golden brown.
Hold at 200°F for up to one hour, or chill quickly and slice to heat later.