Amish Baked Bean Potato (Print Version)
Layered potatoes with baked beans and sharp cheddar, baked to a golden, comforting finish.
# Ingredients:
Preparation
01 -
1 tablespoon unsalted butter, softened
Main Ingredients
02 -
1.5 pounds russet potatoes, scrubbed and thinly sliced (approximately 1/8–1/4 inch thick)
03 -
2 cans (15–16 ounces each) baked beans in tomato sauce
04 -
1 cup shredded sharp cheddar cheese
05 -
0.5 teaspoon kosher salt, optional
06 -
0.25 teaspoon freshly ground black pepper, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 2 to 2.5-quart ceramic baking dish with the softened butter, coating the bottom and sides to prevent sticking.
02 -
Scrub russet potatoes thoroughly and pat dry. Leave skins on or peel, based on preference. Slice potatoes evenly into 1/8–1/4 inch thick rounds to ensure uniform cooking.
03 -
Arrange the sliced potatoes evenly in the greased baking dish, slightly overlapping like shingles. Lightly season with kosher salt and black pepper if using.
04 -
Stir the baked beans in their cans to loosen the sauce, then evenly pour them over the layered potatoes, spreading gently to cover most of the surface.
05 -
Cover the baking dish tightly with aluminum foil. Place it on the middle oven rack and bake for 45 to 55 minutes, until potatoes are tender and beans are bubbling at the edges.
06 -
Carefully remove the foil, watch for steam. Sprinkle shredded cheddar cheese evenly atop the hot casserole. Return uncovered to the oven and bake for an additional 10 to 15 minutes until cheese is melted and lightly browned.
07 -
Remove from the oven and let rest for 5 to 10 minutes to allow the sauce to thicken slightly. Serve warm directly from the baking dish.
# Notes:
01 -
Use smoked paprika in the beans for added depth, or substitute different cheeses like Colby Jack or Monterey Jack for variation. Yukon Gold potatoes offer a creamier texture while maintaining the same preparation method.
02 -
Assemble ahead up to layering potatoes and beans, cover and refrigerate for up to 8 hours. Add 10 extra minutes to baking if chilled.