Sweet Potato-Cauliflower Gratin With Crispy Sage Leaves

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2 tablespoons extra-virgin olive oil

3 tablespoons all-purpose flour

1 cup whole milk

1/4 cup plus 1 tablespoon freshly grated Parmesan

20 fresh sage leaves, plus 1 tablespoon chopped fresh sage

Coarse salt and freshly ground pepper

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick

1 head cauliflower, quartered and sliced 1/4-inch thick

Vegetable oil, for crisping sage

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