• Peel the potatoes and cut them into small pieces.
• Place them in a large pot of boiling salted water.
• Simmer uncovered for 10 to 12 minutes, until the potatoes are tender.
• Drain the potatoes in a colander and put them in a mixer.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using the paddle attachment, break the potatoes up and at low speed slowly and add the hot milk/butter mixture a little at a time.
• Keep adding the mixture until the potatoes are very creamy.
• Salt and pepper and combine.
• Meanwhile, in a skillet, heat the oil until warm.
• Add the leek and the spices.
• Cook until the leek is softened, about 5 minutes.
• Add in the corn and cook another 5 minutes or so until the corn is a little charred. Set aside.

Assemblage

• In a baking dish, start by taking 1/2 the mashed potato mixture and smooth out across the bottom.
• Next add the sliced gouda evenly along the top.
• Next, spread the corn mixture over the cheese.
• Add the remaining mashed potatoes over the corn.
• Top with a little cheddar cheese.
• Bake in a 325 degree oven for 15 - 20 minutes.
• Serve and enjoy!