Brussels Sprouts and Leek Casserole

Serves 6–8

This fabulous Brussels Sprouts and Leek Casserole is my go-to dish for fall and winter holiday cooking. Even Brussels sprouts-doubters will love this sweet-tasting and velvety smooth recipe.

2 tablespoons extra-virgin olive oil
2 large leeks, white part only, thinly sliced
1 pound (about 25) Brussels sprouts, washed, cored, cut in half and thinly sliced
½ cup dry white wine
Salt, to taste
2 tablespoons butter
¼ cup flour
2 cups low-fat milk
1 cup light cream
½ teaspoon grated nutmeg
1 cup shredded Swiss cheese, divided
½ cup shelled, natural pistachio nuts

1. Heat the olive oil in a large sauté pan. When the oil is fragrant, add the leeks and Brussels sprouts, and cook until the mixture begins to wilt. Raise the heat to high, add the wine and allow it to almost evaporate. Lower the heat to medium. Stir in the salt. Set aside.

2. Preheat oven to 350°F. In a quart saucepan, melt the butter over medium heat. Whisk in the flour and cook until a paste forms. Slowly whisk in the milk and cream, and continue whisking over medium heat until the mixture begins to thicken. Stir in the nutmeg, salt (to taste) and half the cheese.

3. Stir the cream sauce into the Brussels sprouts mixture and combine well. Transfer the mixture to a buttered 9-inch-by-12-inch casserole dish and spread evenly. Sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes.

4. Remove the foil, sprinkle the nuts evenly over the top, and continue baking for 10 minutes until the top is browned and the mixture is bubbly. Serve hot.

Recipe courtesy of Mary Ann Esposito