• Pre-heat oven to 350 degrees
  

Prep The Veggies

• Cut each baby potato in half and steam above boiling water for about 10-15 minutes until they can be poked with a knife.  Set aside in a big bowl.
  
• In a sautee pan place the onion and about 2 teaspoons of olive oil and cook until the onions are translucent.  Place in the bowl with the potatoes and set aside.
  
• Get a big pot of water boiling on the stove and next to it place a big pot of ice water.
  
• Blanch the cauliflower for 2 minutes and then strain them out of the boiling water and place in the ice bath.  Once it has cooled down strain it out of the ice water drain in a colander  and dry on the dish towel.  Repeat this process with the remaining veggies.  Make sure your ice water is still cold after each vegetable.  Replenish if needed. 
  
• Place all the cool dried veggies and bread in the same bowl as the potato and onion.  Drizzle with some olive oil.  I would say about 2 Tablespoons (add more if it looks too dry) and then season with salt and pepper.  Pour in the baking dish and set aside.
  

Make the Gratin Sauce

• Place the milk, garlic, ginger in a sauce pan pan and bring up to a simmer on low to medium heat.  Add in the miso and use a wisk to break down the paste.  Once the miso has been blended into the milk add in the cheese and turn the heat down to low just to melt.  Pour over the veggie and bread mixture.
  
• Bake for 30 minutes or until the top is golden brown.
  

Make the Matcha Salt

• Place the matcha, sesame seeds and salt in a small bowl and mix.  Adjust the matcha or salt to taste.
  

To Serve

• Place on a plate and sprinkle with the matcha salt and garnish with chives.  You can serve some vegan sausages on the side.