My mother-in-law always made this for Easter dinner. When she put it on the table, everyone gasped at how elegant it looked.

 Ingredients

3 kg russet or Yukon Gold potatoes, peeled
6 tbsp unmelted butter, plus more for greasing the pan
1 1/2 dl heavy cream
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper (optional, but recommended)
Butter or neutral oil for greasing the pan
Instructions
Preheat oven to 190°C. Place a rack in the middle of the oven. Grease a baking dish or casserole dish (capacity 10-12 dl) generously with butter or neutral oil, making sure to get butter into all the crevices so that the pan releases cleanly and forms an even golden brown crust. Cookware and Dinnerware
Peel the potatoes and place them in a bowl of cold water while you work to prevent them from browning. Using a mandoline or very sharp knife, slice the potatoes into thin, even rings, about 3mm thick. Try to keep the slices cooking evenly and neatly in the pan. In a large bowl, whisk together the melted butter, cream, kosher salt, and black pepper (if using). Pat the potato slices dry with a clean paper towel, then add them to the bowl. Gently mix with your hands or a large spoon until each slice is lightly coated in the buttercream mixture. 

Cooking& Recipes

Place the first, slightly overlapping layer of potato slices in the bottom of the prepared pan, turning them briefly to form a circle. This first layer will be the surface that will be visible when you remove the ring from the pan, so take a little extra time to make it nice and showy.

Continue layering the potatoes, stacking the slices and pressing them down gently to remove any air pockets. Pour a little of the remaining cream mixture over both layers to keep everything evenly moist. Use up all the potatoes and liquid and finish with a fairly even surface so the ring bakes evenly.

Cover the pan tightly with foil and place it on a rimmed baking sheet to catch any dripping fat. 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 visible edges have turned a deep golden brown and crispy.

Baking Potato Rings in the Oven for a Deep Brown

Baking Potato Rings in the Oven for a Deep Brown

Once the potatoes are baked, remove the pan from the oven and let rest on a wire rack for 10-15 minutes. This resting time allows the starch and cream to set slightly, which helps the ring hold its shape when unwrapped while maintaining the softness inside.

While thawing, gently run a thin knife or flexible spatula along the inside and outside edges of the ring to loosen any stuck-on bits. Place a warm serving bowl (preferably white for contrast) upside down on the pan. Hold the bowl and pan together with oven mitts in one firm motion and turn them upside down. Lift the pan straight up. The golden potato ring should fall into the bowl.

Wipe off any excess butter or cream that may have accumulated on the bottom with paper towels for a brighter presentation. Carefully slice the ring with a sharp knife and serve immediately while the outside is still crispy and the inside is soft and layered.
Two hours. Reheat well before serving until steaming.