Step-by-Step Instructions
Achieving the perfect texture requires thin, uniform slices and layering so the umami cream can penetrate every single bite. Follow this sequence for the best results:
1- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with 1 tablespoon of butter. Peel your Yukon Golds and slice them very thinly (about 1/8-inch thick) using a sharp chef’s knife or a mandoline slicer.
2- In a medium bowl, vigorously whisk together the heavy cream, whole milk, miso paste, soy sauce, minced garlic, and 1/2 cup of the grated Parmesan cheese until the miso completely dissolves into the liquid.
3- Arrange 1/3 of the potato slices in a slightly overlapping layer at the bottom of your baking dish. Pour 1/3 of the cream mixture over them. Repeat this process for two more layers, ensuring the final pour of cream covers the top layer of potatoes.
4- Cover the dish tightly with aluminum foil and bake for 40 minutes (this steams the potatoes until tender). Remove the foil, scatter the remaining 1/2 cup of Parmesan and dots of the remaining butter over the top, and bake uncovered for another 15 minutes until bubbly and deeply golden-brown.
A Mandoline Warning: If you use a mandoline to get those perfectly uniform, paper-thin potato slices, always use the safety guard. It takes just a second of distraction to cause a nasty kitchen injury.
Texture and Flavor Variations
Once you master the basic umami cream framework, you can subtly tweak the ingredients to lean into different flavor profiles:
Give the bake about 10 minutes to sit on the counter after you pull it from the oven. This brief rest allows the starches to cool slightly and lock up, ensuring clean, beautiful slices rather than a puddle of cream on the plate.
Want to learn how to make a vegan version of this umami bake?
