Presentation Essentials: A Fillable Potato Ring

Andy Anderson !


I came up with this idea a couple of weeks ago, and I wanted to give it a try.

I actually call it: French Pommes Anna meets America… Let the games begin.

This recipe will work with all kinds of fillings… how about a hearty beef stew, beef tips, chicken or pork stew, scrambled eggs… the combinations are endless, and the presentation is awesome. You could even sauté up some veggies, and fill the center.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

3 - 4
30 Min
1 Hr 10 Min



  • ·
    golden potatoes
  • ·
    sweet butter, unsalted, melted
  • ·
    salt, kosher variety
  • ·
    black pepper, freshly ground
  • ·
    filling of your choice, more on that later

How to Make Presentation Essentials: A Fillable Potato Ring


  2. Chef’s Note: The amounts of each of the ingredients will be determined by the size of the ovenproof dish you are using.
  3. Gather your Ingredients (mise en place).
  4. Chef’s Note: What we are building here is essentially a French Pommes Anna; however, we are placing the potatoes in a ring around the serving dish. If you want see a video on creating a Pommes Anna, check out this video that I made:

    View video
  5. Thinly slice the potatoes… Peeling optional.
  6. Chef’s Tip: If you own a mandolin, this would make a great tool for slicing the potatoes.

    In addition, I use a small round cutter, to make all the slices the same size.
  7. Place a rack in the middle position, and preheat the oven to 425f (220c).
  8. Take an ovenproof dish, or large flat-bottomed pan, and brush some butter around the edges, wide enough to hold the circle of potatoes.
  9. Place overlapping slices of potato in a clockwise direction, around the dish.
  10. Brush a bit of butter on the tops of the potatoes.
  11. Sprinkle on a bit of salt and pepper, to taste.
  12. Add another layer of overlapping potatoes, but this time go counter clockwise.
  13. Brush on some butter, and a bit of salt and pepper.
  14. Continue the process going clockwise, and counter clockwise; brushing with some butter, and adding a bit of salt and pepper, until you reach the height of the dish.
  15. Chef’s Note: I’m using small potato rounds because of the size of the dish. If I were to create this recipe in a bigger dish, I would use larger potato rounds.
  16. Cover the dish with a lid, or foil, and place in the preheated oven for 35 minutes.
  17. After 30 minutes remove the lid, and continue to bake until the potatoes begin to turn golden, about 30 – 35 additional minutes.
  18. Remove from oven, and allow to stand for about 5 minutes.
  19. Chef’s Tip: The potato ring can be baked a day ahead of time. Just reheat in a 325f (165c) oven before filling.
  21. Filling Ideas:
    Any kind of stew… Beef, Pork, Chicken. Just remember to leave the potatoes out of the stew because they’re already in the dish.
    Cheesy scrambled eggs with sausage or bacon.
    Nice steamed veggies.
    The filling ideas are up to your culinary imagination.
  22. In this example, I filled the ring with cheesy scrambled eggs and crumbled sausage. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Presentation Essentials: A Fillable Potato Ring

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: French

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