Servings: 8 to 10
If you are looking for a show-stopping side dish that looks incredibly elegant but requires just a few simple ingredients, this Oven-Baked 3-Ingredient Potato Ring Mold is exactly what you need. It features thinly sliced potatoes layered with a rich, buttery cream mixture and baked into a golden, crispy ring. It is the perfect centerpiece for a holiday table, a Sunday roast, or any special occasion.
The magic of this dish lies in the layering and the baking process. The potatoes soften in the cream and butter, becoming incredibly tender and flavorful, while the exposed edges turn deeply golden and crispy. When unmolded, the ring is a stunning, golden-brown masterpiece that is guaranteed to impress your guests.
Why This Recipe Works
This recipe relies on the classic combination of potatoes, butter, and cream. The heavy cream infuses the potatoes with richness, while the melted butter helps them crisp up beautifully in the oven. Slicing the potatoes thinly and evenly ensures they cook at the same rate and stack neatly in the mold. Baking the ring covered for the first half traps the steam, ensuring the potatoes cook through, while baking it uncovered for the second half allows the edges to brown and crisp.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled
- 6 tablespoons unsalted butter, melted, plus extra for greasing the mold
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper (optional, but recommended)
- Butter or neutral oil, for greasing the ring mold
Directions
- Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven. Generously grease a ring mold or Bundt pan (10- to 12-cup capacity) with butter or neutral oil, making sure to get into all the crevices so the potato ring will release cleanly and develop an even golden crust.
- Peel the potatoes and keep them in a bowl of cold water as you work to prevent browning. Using a mandoline or a very sharp knife, slice the potatoes into thin, even rounds about 1/8 inch thick. Try to keep the slices uniform so they cook at the same rate and stack neatly in the mold.
- In a large mixing bowl, whisk together the melted butter, heavy cream, kosher salt, and black pepper (if using). Pat the potato slices dry with a clean kitchen towel, then add them to the bowl. Toss gently with your hands or a large spoon until every slice is lightly coated in the buttery cream mixture.
- Arrange a first, slightly overlapping layer of potato slices in the bottom of the prepared ring mold, taking a moment to fan them in a circular pattern. This first layer will become the visible top once the ring is unmolded, so spend a little extra time making it tidy and attractive.
- Continue layering the potatoes, overlapping the slices and lightly pressing them down as you go to eliminate air pockets. Spoon a bit of the remaining cream mixture over every couple of layers to keep everything evenly moistened. Use all of the potatoes and liquid, finishing with a fairly even top surface so the ring bakes uniformly.
- Cover the mold tightly with foil and place it on a rimmed baking sheet to catch any drips. Bake covered for 45 minutes, then carefully remove the foil. Continue baking uncovered for another 30–40 minutes, or until the potatoes are very tender when pierced with a knife and the exposed edges are deep golden and crispy.
- Once baked, remove the mold from the oven and let it rest on a cooling rack for 10–15 minutes. This resting time allows the starches and cream to set slightly, which helps the ring hold its shape when unmolded while still staying soft inside.
- To unmold, run a thin knife or flexible spatula gently around the inner and outer edges of the ring to loosen any stuck bits. Place a warm serving plate (preferably white for contrast) upside down over the mold. Using oven mitts, firmly hold the plate and mold together and invert in one confident motion. Lift the mold straight up; the golden potato ring should release onto the plate.
- If desired, dab away any excess butter or cream that may pool around the base with a paper towel for a cleaner presentation. Slice the ring into wedges using a sharp knife with a gentle sawing motion, and serve immediately while the exterior is still crisp and the interior is tender and layered.
Tips for the Best Results
Slice the potatoes evenly. A mandoline slicer makes quick work of this and ensures every slice is the same thickness, so they all cook at the same rate. Aim for slices about 1/8-inch thick.
Pat the potatoes dry. Removing excess moisture with a clean kitchen towel helps the potatoes crisp up beautifully in the oven and prevents the dish from becoming watery.
Grease the mold well. A generous coating of butter or oil ensures the potato ring releases cleanly without sticking or tearing.
Watch the bake time. Ovens vary, so start checking the potatoes at the 30-minute mark of the uncovered bake. You want the edges deeply golden and the potatoes completely tender.
Let it rest. The 10 to 15 minutes of resting time after baking is essential. It allows the starches and cream to set, making it much easier to unmold the ring without it falling apart.
Storage and Serving
This potato ring is best enjoyed fresh and hot from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 10 to 15 minutes or in an air fryer for 5 to 7 minutes to restore the crispness. Serve it as a side dish with roasted chicken, steak, or a holiday ham.
Golden, crispy, and completely impressive, this Oven-Baked 3-Ingredient Potato Ring Mold is a fantastic recipe to keep in your rotation for easy entertaining.