Introduction
This Oven-Baked Potato Ring Mold is a stunning yet surprisingly simple side dish that transforms humble potatoes into an elegant centerpiece. Thinly sliced potatoes are layered with rich cream and butter, then baked until tender on the inside and beautifully golden on the outside. Perfect for holiday dinners, family gatherings, or special occasions, this classic potato dish delivers incredible flavor and an impressive presentation with only a few basic ingredients.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled
- 6 tablespoons unsalted butter, melted, plus extra for greasing
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper (optional)
- Butter or neutral oil, for greasing the mold
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes to 1 hour 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
Directions and Instructions
- Preheat the oven to 375°F (190°C).
- Generously grease a 10- to 12-cup ring mold or Bundt pan with butter or oil.
- Peel the potatoes and place them in cold water until ready to slice.
- Slice the potatoes into thin, even rounds approximately 1/8 inch thick using a mandoline or sharp knife.
- In a large bowl, whisk together the melted butter, heavy cream, salt, and black pepper.
- Pat the potato slices dry and add them to the cream mixture.
- Toss gently until all slices are evenly coated.
- Arrange a slightly overlapping layer of potatoes in the bottom of the prepared mold, creating a neat circular pattern.
- Continue layering the potatoes, pressing down lightly after each layer.
- Spoon some of the remaining cream mixture between layers as you build the ring.
- Continue until all potatoes and liquid have been used.
- Cover the mold tightly with aluminum foil and place it on a rimmed baking sheet.
- Bake covered for 45 minutes.
- Remove the foil and continue baking uncovered for 30–40 minutes, or until the potatoes are tender and deeply golden.
- Remove from the oven and allow the ring to rest for 10–15 minutes.
- Run a thin knife around the edges to loosen the potato ring.
- Place a serving platter over the mold and carefully invert it.
- Lift off the mold and serve immediately.
Notes or Tips
- Yukon Gold potatoes create a creamier texture, while russet potatoes produce a lighter, fluffier interior.
- For an extra crispy crust, increase the oven temperature to 400°F (200°C) during the final 10 minutes of baking.
- Allowing the ring to rest before unmolding helps it maintain its shape.
Cooking Techniques
- Uniformly thin potato slices ensure even cooking throughout the dish.
- Layering the potatoes carefully creates a beautiful presentation when unmolded.
- Baking covered first keeps the potatoes tender, while uncovering allows the crust to become crisp and golden.
FAQ
Can I make this dish ahead of time?
Yes. Bake the potato ring up to one day in advance, refrigerate, and reheat before serving.
What type of potatoes works best?
Both Yukon Gold and russet potatoes work well. Yukon Golds are creamier, while russets are fluffier.
Can I add additional seasonings?
Yes. A pinch of nutmeg, garlic powder, or fresh herbs can add extra flavor.
How should leftovers be stored?
Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
Conclusion
Oven-Baked 3-Ingredient Potato Ring Mold is an elegant and comforting side dish that combines simple ingredients with beautiful presentation. With its crispy golden exterior and rich, creamy layers inside, this potato ring is perfect for holiday feasts, Sunday dinners, and any occasion where you want to impress your guests with a classic homemade favorite.