Toss the potatoes in the oil, salt, and pepper, spread them in a single layer on a baking sheet and roast in a preheated 400F/200C oven until just tender, about 20 minutes, mixing halfway through.

Meanwhile, melt the butter in a pan over medium heat, add the onions and mushrooms, and cook until the mushrooms release their liquids and it?s absorbed, about 10 minutes.

Add the garlic and thyme and cook for a minute.

Add the wine and deglaze the pan.

Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.

Season with salt and pepper to taste, toss with the roasted potatoes and enjoy!