Oven-Baked 3-Ingredient Potato Ring Mold

This beautiful potato ring mold transforms a few simple ingredients into an impressive centerpiece for your dinner table. Thinly sliced potatoes are layered with rich butter and cream, then baked until the outside becomes golden and crisp while the inside remains soft, creamy, and perfectly tender. It’s an elegant side dish that’s surprisingly easy to prepare.

Whether you’re serving it for Easter, Christmas, Thanksgiving, or a family Sunday dinner, this classic baked potato recipe pairs wonderfully with roasted meats and fresh vegetables.

Servings

8 servings

Ingredients

• 3 pounds russet or Yukon Gold potatoes, peeled
• 6 tablespoons unsalted butter, melted (plus extra for greasing)
• 1½ cups heavy cream
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper (optional)
• Butter or neutral oil for greasing the ring mold

Instructions

1. Preheat the oven to 375°F (190°C). Generously grease a 10- to 12-cup ring mold or Bundt pan with butter or oil.
2. Peel the potatoes and keep them submerged in cold water until ready to slice.
3. Using a mandoline or a sharp knife, slice the potatoes into thin rounds about ⅛ inch (3 mm) thick.
4. In a large bowl, whisk together the melted butter, heavy cream, salt, and black pepper.
5. Pat the potato slices dry with a clean kitchen towel, then gently toss them in the cream mixture until evenly coated.
6. Arrange an overlapping layer of potato slices in the bottom of the prepared mold, creating an attractive circular pattern.
7. Continue layering the remaining potatoes, pressing down gently after every few layers and spooning the cream mixture evenly throughout.
8. Cover the mold tightly with aluminum foil and place it on a baking sheet.
9. Bake for 45 minutes covered.
10. Remove the foil and continue baking for another 30–40 minutes until the potatoes are tender and the top is beautifully golden brown.
11. Allow the potato ring to rest for 10–15 minutes before unmolding.
12. Carefully loosen the edges with a thin knife, invert onto a serving platter, and lift off the mold.
13. Slice into wedges and serve immediately.

Serving Suggestions

• Roasted ham
• Roast chicken
• Roasted lamb
• Grilled steak
• Steamed green beans
• Roasted asparagus
• Fresh green salad with lemon vinaigrette

Recipe Tips

• Use Yukon Gold potatoes for an extra creamy texture.
• Russet potatoes produce a lighter, fluffier interior.
• Slice the potatoes evenly to ensure consistent cooking.
• Press each layer gently to eliminate air pockets.
• For an extra crispy crust, increase the oven temperature to 400°F (200°C) during the final 10 minutes.
• A pinch of nutmeg can be added for classic French flavor.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 325°F (165°C) oven until hot throughout. The dish can also be prepared a day ahead, refrigerated in the mold, and reheated before unmolding.

Food Safety

• Use caution when slicing potatoes with a mandoline; always use the safety guard or a cut-resistant glove.
• Handle the hot baking pan with oven mitts.
• Be careful when removing the foil, as hot steam will escape.
• Refrigerate leftovers within 2 hours of cooking.
• Reheat leftovers until thoroughly heated before serving.