Beginner-Friendly Japanese Recipe – Scalloped Potatoes with Red Mame Miso

Creamy, Comforting, and Rich in Natural Umami — A Pro-Level Result Even for Beginners

This East-meets-West scalloped potato recipe uses Japanese Red Mame Miso to create a deep, savory richness without adding extra seasonings. The miso melts into the creamy sauce, giving the classic Western dish a warm, sophisticated Japanese twist. Layer, pour, bake — even beginners can achieve a restaurant-worthy gratin with minimal effort. You can also make this recipe in a toaster oven.

Miso Used

Toyota Masuzuka Specialty – Unpasteurized Red Mame Miso
Made by Noda Miso Co. (400g / 14.1oz)
A rare, traditional miso made from only soybeans and salt, naturally aged in cedar wooden barrels. Its deep umami complexity enhances creamy potato dishes beautifully.

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Why This Recipe Works

・Naturally fermented miso adds depth and savory flavor without extra seasoning

・Perfect balance of creamy, cheesy, and umami-rich taste

・Minimal ingredients — miso replaces salt and most seasonings

・Beginner-friendly layering method for consistent, tender results

・Ideal as a cozy dinner side or a hearty main dish

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Ingredients (for 2 servings)

・1 1/2 pounds russet potatoes, thinly sliced

・1/4 onion, thinly sliced

・4 1/2 tablespoons all-purpose flour, divided

・3 tablespoons salted butter, cubed and divided

・3.5 oz shredded cheese

・1 tablespoon Red Mame Miso, dissolved in water until smooth

・Ground black pepper to taste

・1 1/2 cups whole milk (or as needed)

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Instructions

1. Preheat the oven

Preheat your oven to 375°F (190°C). Grease a heatproof baking dish with oil or butter.

2. Prepare the miso mixture

Dissolve the miso in a small amount of water until smooth and pourable.

3. Build the first layer

Spread one-third of the sliced potatoes in the bottom of the baking dish.
Top with one-third of the sliced onions.
Sprinkle 1 tablespoon of flour and dot with 1 tablespoon of cubed butter.
Add one-third of the cheese.
Drizzle with one-third of the miso mixture.
Lightly season with black pepper.

4. Repeat the layering

Repeat the same layering process two more times until all ingredients are used.

5. Warm the milk

Heat the milk in a saucepan over low to medium heat until warm (do not boil).

6. Add milk to the dish

Pour warmed milk over the layered potatoes until the liquid reaches the top potato layer.

7. Bake

Cover with aluminum foil and bake 45–60 minutes, or until the potatoes are soft.
Remove the foil and bake an additional 5–10 minutes until the top is golden brown.

8. Serve

Let the dish sit for a few minutes before serving to allow the sauce to thicken.

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Pro Tips

・Place a baking sheet underneath the dish — the creamy sauce may bubble over the edges.

・For a smoother finish, you can prepare the cream sauce separately:
Melt butter + flour in a pan, then whisk in warm milk before pouring over the potatoes.

・Thin, even slicing helps the potatoes cook uniformly.