Brussels sprouts love fat, and they get it the best way here: buried under cream reduced until thick, then refined with a touch of lemon zest so it doesn’t become heavy. Charring before the sprouts gives them a slightly bitter edge to balance the richness, while the leeks and garlic melt into the background. A blanket of crunchy breadcrumbs seals it all in, so when it comes out of the oven, you have a dish that’s part gratin, part vegetable cream, and completely irresistible.
