Preheat oven to 375 degrees. Spray a 10" X 13" casserole with cooking spray.

Peel potatoes and cut into 1" dice. Parboil the potatoes in a pot of salted water for about 15 minutes. Do not overcook because you will be baking them later.

Cut the peameal bacon into 1" cubes and spread evenly over the bottom of the casserole.

Roughly chop the white part of the leeks. Sprinkle half evenly over the peameal bacon layer. Saute the other half of the leeks in 1 tablespoon oil until they are translucent, about 5 minutes.

Blend the eggs with ¼ cup of cream. Pour over the bacon and leeks in the casserole.

Grate or shred cheddar cheese and layer over the egg layer.

Drain the potatoes when they are done. Toss the cubes in the remaining 2 Tbsps of oil. Layer the potatoes over the cheese layer.

Spread sautéed leeks evenly over the potatoes as garnish.

Bake for 60 minutes. Insert a knife to check that the eggs in the center have set and are not runny.

Serve with hot peppers or hot sauce on the side.