Preheat your oven to 325°F (165°C). Lightly butter or oil a 9×13-inch glass baking dish so the potatoes release easily and the edges can caramelize.
Peel the russet potatoes and slice them thinly, about 1/8 inch thick. A sharp knife works fine; just try to keep the slices fairly even so they cook at the same pace.
As you slice, keep the potatoes in a bowl of cold water if you need to pause, then drain and pat them dry before layering so they can form a good starchy glaze.
Sliced potatoes and onions ready for layering
Thinly slice the onion from root to tip into half-moons. Separate the layers with your fingers so they can weave between the potatoes and melt down in the oven.
In a small bowl or measuring cup, whisk together the melted butter and soy sauce until the mixture looks smooth and glossy. This is your simple umami “sauce” that will soak into the potatoes and form that glistening, amber crust.
Layer about one-third of the potato slices in the bottom of the glass baking dish, overlapping them slightly like shingles to create a solid starchy layer. Scatter one-third of the sliced onions over the potatoes. Repeat with two more layers, ending with potatoes on top and tucking in any stray onion pieces so they don’t burn.
Layered potatoes in a glass baking dish
Slowly pour the butter–soy mixture evenly over the entire dish, letting it seep down between the layers. Tilt the pan gently if needed to help distribute the liquid. The potatoes won’t be submerged; they’ll release their own juices as they bake and thicken into a glossy, starchy sauce.
Cover the baking dish tightly with foil, crimping the edges so steam can build up inside. This first part of baking lets the potatoes soften and the starch release without drying out.
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