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Borrowing only the French technique of the gratin, with the flavor entirely replaced by Japanese miso and North African harissa.
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The role of a béchamel sauce — rich, cohesive creaminess — is replaced here by miso. Combined with milk and cream, miso surprisingly naturally creates that same creamy unity. North Africa's spicy harissa gives an otherwise soft, blurry cream gratin a clear, defined edge.
Peel the potatoes and slice into even 2-3mm rounds. Thinly slice the onion as well.
Melt the butter in a pan and sauté the garlic and onion until softened.
Stir in the miso and harissa, then add the heavy cream and milk, mixing well to make the miso-harissa sauce.
Layer the potatoes and sauce alternately in a baking dish.
Top everything with the shredded cheese.
Bake in an oven preheated to 400°F (200°C), covered with foil for 30 minutes, then uncovered for 15 minutes, until the potatoes are tender and the top is browned.