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A beautifully golden layered potato ring with crisp, browned edges and delicate layers of tender potatoes throughout, baked into an elegant wreath shape.

Oven-Baked Potato Ring Mold

Elegant oven-baked potato ring mold made with thinly sliced potatoes, butter, and cream. Crisp golden exterior with a tender, almost custardy interior. A stunning yet simple side dish.
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Prep Time 24 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 49 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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 mold

Equipment

  • Ring mold or Bundt pan (10–12 cup), mandoline or sharp knife, baking sheet

Method
 

  1. Preheat oven to 375°F. Generously grease a 10–12 cup ring mold or Bundt pan.
  2. Slice potatoes into ⅛-inch rounds.
  3. Whisk melted butter, cream, salt, and pepper. Toss with dried potato slices.
  4. Layer potatoes neatly in the mold, overlapping and pressing gently.
  5. Cover with foil and bake 45 minutes. Uncover and bake 30–40 minutes more until tender and deep golden.
  6. Rest 10–15 minutes, then invert onto a platter. Slice and serve.

Notes

Grease the mold thoroughly for clean release. Uniform slices ensure even cooking. Resting helps the ring hold its shape. Excellent with ham, lamb, or roast chicken. Can be made a day ahead and reheated. Yukon Golds give a creamier texture; russets a fluffier one.