This oven baked 3-ingredients potato ring mold is the kind of dish that makes people pause when it hits the table. My mother-in-law brought it out every Easter, gleaming and golden on a white platter, and there was always a little gasp before anyone picked up a knife. It looks far more elaborate than it is: just potatoes, butter, and cream, layered into a ring mold and baked until the exterior turns crisp and bronzed while the inside stays tender and almost custardy. The idea traces back to classic French molded potato dishes, but this version is streamlined for a home cook who wants drama without fuss.
Golden potato ring mold on a white platter
Serve the potato ring hot, sliced into neat wedges like a cake. It’s wonderful alongside roasted or glazed ham, lamb, or a simple roast chicken. A bright, acidic side—such as a lemony green salad, steamed green beans with a squeeze of lemon, or roasted asparagus—helps cut through the richness. If you’re serving it for a holiday meal, it pairs nicely with other make-ahead dishes, since you can bake it, let it rest for 10–15 minutes, then unmold right before bringing it to the table.
Oven-Baked 3-Ingredient Potato Ring Mold
Servings: 8
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted, plus extra for greasing the mold
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper (optional, but recommended)
Butter or neutral oil, for greasing the ring mold
Directions
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