Oven-Baked 3-Ingredient Potato Ring Mold Directions:
Preheat the oven to 375°F. Lightly coat a 10- to 12-cup ring mold or Bundt pan with cooking spray, making sure to reach all the crevices.
Slice the potatoes into thin, even rounds about 1/8 inch thick, using a mandoline or sharp knife.
Pat the potato slices dry with a clean kitchen towel, then place them in a large mixing bowl.
Add the fat-free evaporated milk and melted light butter, then gently toss until the potato slices are evenly coated.
Arrange the first layer of potato slices in the prepared ring mold in a neat, slightly overlapping circular pattern, since this layer will become the visible top after unmolding.
Continue layering the remaining potatoes, lightly pressing them down as you go and spooning any remaining milk mixture between the layers.
Cover the mold tightly with foil and place it on a rimmed baking sheet.
Bake covered for 45 minutes, then remove the foil and bake for another 30 to 40 minutes, until the potatoes are tender and the exposed edges are golden.
Let the potato ring rest for 10 to 15 minutes. Run a thin knife around the inner and outer edges, place a serving plate over the mold, and carefully invert to release.
Slice into wedges and serve warm. Add salt and black pepper at serving, as desired.
WW Points Calculation
Russet or Yukon Gold potatoes, 3 pounds: 0.00 points
Fat-free evaporated milk, 1 cup: 6.00 points
Light butter, 2 tablespoons: 3.00 points
Points Information
Total Points: 9.00 points
Servings: 8 servings / 1 wedge
Points per serving: 1.13 points
Nutrition Information
Calories: 145
Protein: 5 g
Carbohydrates: 29 g
Fat: 2 g
Fiber: 3 g
Sugar: 5 g
Sodium: 75 mg
I'm waiting for your comments! Enjoy!
