Thinly slice the potatoes with the skin to a thickness of about 2 to 3 mm
In a pan over medium heat, melt the butter and saute the shallots, leek and garlic for about 5 minutes until soft.
Dissolve the miso in the vegetable stock.
Add the potatoes to the pan containing the shallots, leek and garlic and gently toss for 5 minutes, until you have a little colour. Then add the vegetable stock and cook for 10 minutes, mixing all the time.
Season with salt and pepper.
Mix the nutritional yeast into the vegan single cream. Add this cream mix to the potatoes. Bring to a rapid boil and take off the heat immediately.
Transfer into an oven-proof tray.
Slice the vegan Camembert into three parts from the centre, so you have three equal slices. Place two rounds in the centre of the baking dish on top of the potatoes. Cut the last circle into quarters and add to the corners of the baking dish.
Add the grated vegan Parmesan cheese.
If you are prepping this in advance, this is the stage where you can store the dish in the fridge. If not, then bake in the oven at 190ºC for 40 minutes, until the potatoes are cooked and you have a nice golden colour on the top.