Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven. Generously grease a ring mold or Bundt pan (10- to 12-cup capacity) with butter or neutral oil, making sure to get into all the crevices so the potato ring will release cleanly and develop an even golden crust.
Peel the potatoes and keep them in a bowl of cold water as you work to prevent browning. Using a mandoline or a very sharp knife, slice the potatoes into thin, even rounds about 1/8 inch thick. Try to keep the slices uniform so they cook at the same rate and stack neatly in the mold.
Thinly sliced potatoes beside a mandoline
In a large mixing bowl, whisk together the melted butter, heavy cream, kosher salt, and black pepper (if using). Pat the potato slices dry with a clean kitchen towel, then add them to the bowl. Toss gently with your hands or a large spoon until every slice is lightly coated in the buttery cream mixture.
Arrange a first, slightly overlapping layer of potato slices in the bottom of the prepared ring mold, taking a moment to fan them in a circular pattern. This first layer will become the visible top once the ring is unmolded, so spend a little extra time making it tidy and attractive.
Potato slices fanned neatly in a buttered ring mold
Continue layering the potatoes, overlapping the slices and lightly pressing them down as you go to eliminate air pockets. Spoon a bit of the remaining cream mixture over every couple of layers to keep everything evenly moistened. Use all of the potatoes and liquid, finishing with a fairly even top surface so the ring bakes uniformly.
Cover the mold tightly with foil and place it on a rimmed baking sheet to catch any drips. Bake covered for 45 minutes, then carefully remove the foil. Continue baking uncovered for another 30–40 minutes, or until the potatoes are very tender when pierced with a knife and the exposed edges are deep golden and crispy.
Potato ring baking until deeply golden in the oven
Once baked, remove the mold from the oven and let it rest on a cooling rack for 10–15 minutes. This resting time allows the starches and cream to set slightly, which helps the ring hold its shape when unmolded while still staying soft inside.
To unmold, run a thin knife or flexible spatula gently around the inner and outer edges of the ring to loosen any stuck bits. Place a warm serving plate (preferably white for contrast) upside down over the mold. Using oven mitts, firmly hold the plate and mold together and invert in one confident motion. Lift the mold straight up; the golden potato ring should release onto the plate.
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