Potato slices fanned neatly in a buttered ring mold
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
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.
Freshly unmolded potato ring on a serving plate
Freshly unmolded potato ring on a serving plate
If desired, dab away any excess butter or cream that may pool around the base with a paper towel for a cleaner presentation. Slice the ring into wedges using a sharp knife with a gentle sawing motion, and serve immediately while the exterior is still crisp and the interior is tender and layered.
Variations & Tips
For a subtly different character, you can swap Yukon Gold potatoes for russets: Yukons give a slightly creamier, more buttery interior, whereas russets create a fluffier, almost soufflé-like texture inside the crisp shell.
If you want a more pronounced crust, bake the ring for the last 10 minutes at 400°F (200°C), watching closely so the edges don’t over-brown. A small pinch of freshly grated nutmeg in the cream mixture adds a classic French note without introducing extra ingredients beyond basic pantry spices.
Slice of potato ring showing layered interior
Slice of potato ring showing layered interior
For a make-ahead option, you can bake the ring up to a day in advance, cool completely, cover, and refrigerate; reheat in the mold, covered with foil, at 325°F (165°C) until warmed through, then unmold right before serving. Always handle the hot mold and baking sheet with thick oven mitts to avoid burns, and be cautious when removing the foil, as steam will escape.
If using a mandoline for slicing, use the hand guard or a cut-resistant glove to protect your fingers. Leftovers should be cooled promptly, covered, and refrigerated within two hours; reheat thoroughly until steaming hot before serving again.
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