A take on the original Dauphinoise without the cream but tastes just as sweet. It is perfect as a main or side.

Serves 4

For the gratin

1 large sweet potato

1 medium cauliflower

2 leeks

2 tablespoons olive oil

2 cloves garlic - crushed

handful of sage leaves, cooked in olive oil

handful of hazelnuts

For the béchamel sauce

2 cups (470g) of almond milk

a good handful of fresh thyme – leaves pulled off

1 tablespoon of rosemary – leaves chopped finely

1 tablespoon fresh sage finely chopped

pinch of nutmeg

1 tablespoon nutritional yeast

2 tablespoons olive oil

4 tablespoons almond flour



1. Slice the sweet potatoes into thin discs around 2-3 mm wide. Take the leaves off the cauliflower and slice it into thin slices around 4-5 mm wide, and from bottom to top to be able to keep the shape.

2. Boil water and place the sweet potato and cauliflower for around 4 minutes, until just soft. They will soften in the gratin baking. Set aside.

3. While that’s boiling, cut the leeks into cm pieces and soften through in the olive oil. Add a good amount of seasoning.

4. For the béchamel sauce, heat the almond milk in a pan and set to one side. Place the olive oil into a pan and once warm, add the almond flour to make a paste. Little by little – a few tablespoons at a time – add the almond milk, whisking as you go. Once all of the almond milk is in the pan, add the herbs and nutmeg and continue to whisk until the milk is thick – about half the thickness as normal almond milk. Add the nutritional yeast and if you need to make it thicker still, add more almond flour a tablespoon at a time.

5. To layer, start with the sweet potato as a base and then add half the leeks. Layer the cauliflower and add half the bechemel sauce, then add the rest of the leeks and sweet potato and layer the remaining sauce. Give it a good season and oven bake on 180 for 40 minutes. It should be slightly crispy on top and soft inside.

6. Whilst this is cooking, cook the sage leaves in olive oil until nice and crispy. Roast the hazelnuts in a pan until just brown, keeping them moving so not to burn them.

7. Once the gratin is done, add the crispy sage and hazelnuts to the top and serve. Voila.