Serves 6
1 pound Brussels sprouts, trimmed, quartered
3 strips bacon, diced
1 cup leeks, sliced
1 tablespoon all-purpose flour
2 cloves garlic, peeled, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice
1 cup Gruyere or Swiss cheese
1 tablespoon olive oil
1 cup breadcrumbs
1/4 cup walnuts, chopped
2 teaspoons lemon zest
Salt and pepper, to taste

Coat a 2 quart casserole dish with nonstick spray.  In a pot of boiling water, blanch Brussels sprouts for 5 minutes.  Drain, set aside.  In a skillet, saute bacon until crisp.  Drain on paper towels. set aside.  In same skillet add leeks.  Cover skillet and cook over medium heat until soft, about 5 minutes.  Stir in flour and garlic.  Cook one minute.  Stir in broth, cream and lemon juice.  Simmer until thick, about 2 minutes.  Remove mixture from heat.  Stir in sprouts, bacon, and 1/2 cup cheese.  Transfer mixture to prepared casserole dish.  In a nonstick skillet,  heat olive oil over medium heat.  Stir in breadcrumbs and walnuts.  Cook until slightly brown.  Remove from heat.  Let mixture cool slightly.  Add remaining cheese, lemon zest and season with salt and pepper.  Top Brussels sprout mixture with bread crumb mixture.  Bake in a preheated 350 degree oven for 25 - 30 minutes.  Serve.