Amish Bean Potato Casserole 4-Ingredient

Amish Bean Potato Casserole 4-Ingredient. A simple but cozy casserole that is made using basic ingredients that combine tender potatoes, baked beans, and melted cheese as a form of comfort food.

Servings: 4

Ingredients

1 Tablespoon unsalted softened butter (to grease the dish)
1 1/2 pounds russet potatoes, peeled and sliced into thin slices (about one-eighthth, one-fourth inch).
2 cans (15-16 ounces each) baked beans in tomato sauce.
1 cup grated sharp cheddar cheese.
1/2 teaspoon kosher salt (left out, to taste)
1/4 teaspoon freshly ground black pepper (additional, optional)

Amish Bean Potato Casserole 4-Ingredient

Amish Bean Potato Casserole: Directions

Preheat your oven to 375degF (190degC). Lightly grease a medium size ceramic baking dish (about 2 to 2 1/2 quarts) with the softened butter and grease the bottom and sides to ensure that the potatoes do not stick.
Rub the russet potatoes with each other, and dry them. Keep the skins there, so that it feels rustic, or peel it off in case you like. Peel the potatoes in circulars with a thickness of 1/8 -1/4 inch and the goal would be to have equal thickness because they would cook at the same pace.
Put the potato pieces that have been cut into slices in the greased ceramic baking dish in a non homogenous fashion, toppling somewhat like shingles. Sprinkle the potatoes lightly with the salt and pepper, provided it is used, to season the potatoes, but now it is quite time to put the beans on.
Add the cans of baked beans into a pan and shake off the sauce in the cans with a spoon. Then pour in the canned baked beans, as shown in the image, into the whole mass of the uncooked sliced russet potatoes in the ceramic baking dish and spread it gently without moving the potatoes too much.
Cover the baking dish with foil. Place one in the middle rack of the already heated oven and spend approximately 45-55 minutes or until the potatoes are tender where the tip of a knife is inserted to test. The beans should be boiling on the sides.
Special care Unzip the foil, taking care of steam. Sprinkle the shredded cheddar cheese on top of the hot beans and potatoes. Put the covered dish into the oven again and re-bake 10-15 minutes until the cheese has melted, has a few areas of light brownness and the casserole is boiling.
Remove the casserole out of the oven and leave it after 5-10 minutes. It is a brief rest that causes the sauce to thicken slightly and is more scoop able. Hot, out of the plate of the ceramic dish.