A ring of thin, creamy potatoes makes a striking centerpiece for a holiday table. This version uses three main ingredients—potatoes, butter and heavy cream—plus salt and optional pepper. The preparation is straightforward, but it needs time in the oven and a short rest before unmolding. That rest helps the layers hold together when you cut neat wedges.
What you need
- Potatoes: 3 pounds peeled russets or Yukon Golds. Slice them about 1/8 inch thick so they cook evenly.
- Butter: 6 tablespoons unsalted butter, melted, plus a little extra to grease the pan.
- Heavy cream: 1 1/2 cups for a tender, rich interior.
Season with 1 1/2 teaspoons kosher salt and, if you like, 1/2 teaspoon freshly ground black pepper. Salt and pepper are pantry seasonings; the “three ingredients” in the title refer to the main ingredients.
Choose and prepare the mold
Use a 10- to 12-cup ring mold or Bundt pan. Grease the bottom, sides and center tube thoroughly, reaching into every groove. Put the mold on a rimmed baking sheet before baking to catch any cream that bubbles over. A simpler, smooth-sided ring mold is easier to unmold than a pan with deep decorative ridges.
How to make the potato ring
1. Heat the oven and slice the potatoes
Set a rack in the center of the oven and preheat to 375°F (190°C). Peel the potatoes. If you need to pause while working, hold the peeled potatoes in cold water, then dry them well. Use a mandoline with its hand guard or a sharp knife to cut even 1/8-inch rounds. Pat the slices dry; excess water would dilute the cream.
2. Coat the slices
Whisk the melted butter with the cream, salt and optional pepper in a large bowl. Add the sliced potatoes and turn them gently until coated. Save any cream left in the bowl for layering.
3. Build an even ring
Arrange the first layer in a neat, overlapping circle in the prepared mold. This layer becomes the visible top after unmolding. Continue adding potatoes in overlapping layers, pressing lightly to remove air pockets. Spoon a little of the remaining cream mixture over every few layers. Finish with a level surface so the ring cooks evenly.
4. Bake until tender and golden
Cover the pan tightly with foil and bake for 45 minutes. Carefully remove the foil, keeping your hands clear of the steam. Bake uncovered for another 30–40 minutes. A thin knife should pass easily through the potatoes, and the exposed edges should be golden brown. If you want a deeper crust, raise the oven to 400°F (200°C) for the final few minutes and watch closely.
5. Rest and unmold
Place the pan on a cooling rack for 10–15 minutes. Run a thin knife around both the outer edge and center tube. Cover with a warm serving plate, hold the plate and pan together with oven mitts, and invert in one steady motion. Lift the mold straight up. Cut into wedges with a sharp knife and serve while warm.
Variations & Tips
- Choose your texture: Yukon Gold potatoes give a creamier bite; russets are a little fluffier.
- Keep the classic version: Nutmeg, herbs, garlic or cheese can be added, but each changes the three-ingredient base recipe.
- Protect your hands: Use the hand guard with a mandoline and thick mitts when turning the hot mold.
- Check doneness inside: A browned surface alone does not mean the center is cooked; test with a thin knife.
- If the ring sticks: Let it rest a few minutes longer, loosen both edges again, and invert carefully.
Serving ideas
Serve the ring beside roast chicken, glazed ham or lamb. A green salad with lemon dressing, asparagus or green beans balances the richness of the potatoes and cream. For a buffet, cut small wedges so guests can sample it alongside other dishes.
Make ahead and storage
You can bake the ring one day ahead, cool it promptly, cover and refrigerate it in its mold. Reheat covered at 325°F (165°C) until hot throughout, then rest briefly and unmold. Refrigerate leftovers within two hours and eat within three days. Reheat until steaming hot; the crust will be best after warming in the oven.
Frequently asked questions
Can I use a regular cake pan?
A ring or Bundt pan gives this dish its shape. A regular pan can bake the potato layers, but it will not make a ring and its baking time may differ.
Why did my ring fall apart?
Uneven or thick slices, insufficient baking, or skipping the rest can make the layers harder to cut. Let the cooked ring stand for the full 10–15 minutes before unmolding.
Can I assemble it the night before?
For the best appearance, bake it the day before and reheat it in the mold. Raw sliced potatoes can discolor during a long refrigerated hold.
Recipe card: The printable ingredient list and method are below.
Oven-Baked 3-Ingredient Potato Ring Mold
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Generously grease a ring mold or Bundt pan with butter or neutral oil.
- Slice the potatoes into thin, even rounds.
- In a large mixing bowl, whisk together melted butter, heavy cream, kosher salt, and black pepper.
- Add the potato slices and toss them gently until they are coated with the mixture.
- Arrange the first layer of potato slices neatly in the mold.
- Continue layering the slices, spooning the remaining cream mixture over each layer.
- Cover the mold with foil and bake for 45 minutes.
- Uncover and bake for an additional 30-40 minutes until golden and tender.
- Let the mold cool for 10-15 minutes.
- To unmold, run a knife around the edges, place a warm serving plate over the mold, invert, and lift the mold.
- Cut into wedges and serve immediately.
