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Oven-Baked 3-Ingredient Potato Ring Mold
A stunning potato side dish made with just three main ingredients. Thinly sliced potatoes are layered with butter and cream, then baked until golden and crispy on the outside while remaining tender and creamy inside.
Ingredients
- 3 lb (1.4 kg) Russet or Yukon Gold potatoes, peeled
- 6 tbsp unsalted butter, melted, plus extra for greasing
- 1½ cups (360 ml) heavy cream
- 1½ tsp salt
- ½ tsp black pepper, optional
Instructions
- Preheat the oven: Set the oven to 375°F (190°C). Generously grease a Bundt pan or ring mold with butter.
- Slice the potatoes: Using a mandoline or sharp knife, slice the potatoes into very thin, even rounds, about ⅛ inch (3 mm) thick.
- Make the mixture: In a large bowl, whisk together the melted butter, heavy cream, salt, and black pepper.
- Add the potato slices and gently toss until every slice is well coated.
- Layer the potatoes: Arrange the slices in overlapping layers inside the prepared ring mold. Press them down gently every few layers to remove air pockets and help the ring hold its shape.
- Bake covered: Cover the mold tightly with aluminum foil and bake for 45 minutes.
- Brown the top: Remove the foil and continue baking for another 30–40 minutes, until the potatoes are completely tender and the outside is deeply golden and crispy.
- Rest: Remove from the oven and let the potato ring rest for 10–15 minutes.
- Unmold: Carefully run a thin knife around the edges. Place a serving plate over the mold and carefully invert it onto the plate.
- Serve: Slice into wedges and serve warm while the outside is crisp and the inside is tender and creamy.
Tips
- Yukon Gold potatoes give a particularly creamy, buttery texture, while Russets create a lighter interior and crispier crust.
- Slice the potatoes as evenly as possible so they cook at the same rate.
- Grease the mold generously to make unmolding easier.
- For an extra-crispy finish, increase the oven temperature to 400°F (200°C) for the final 10 minutes.
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