Scrub the russet potatoes well and pat them dry. Leave the skins on for a rustic texture, or peel them if you prefer. Slice the potatoes into thin rounds, about 1/8–1/4 inch thick, aiming for even thickness so they cook at the same rate.
Close-up of russet potatoes being sliced into thin rounds on a cutting board
Layer the raw sliced potatoes evenly in the greased ceramic baking dish, overlapping them slightly like shingles. Sprinkle the potatoes lightly with the salt and pepper, if using, to season them before the beans go on.
Open the cans of baked beans and give them a quick stir in the can with a spoon to loosen the sauce. Then, just as in the photo, dump the canned baked beans evenly over the raw sliced russet potatoes in the ceramic baking dish, spreading them gently so they cover most of the potatoes.
Beans being spooned over layered potato slices in a ceramic baking dish
Cover the baking dish tightly with foil. Place the dish on the middle rack of the preheated oven and bake for about 45–55 minutes, or until the potatoes are just tender when pierced with the tip of a knife. The beans should be bubbling around the edges.
Carefully remove the foil (watch for steam). Sprinkle the shredded cheddar cheese evenly over the top of the hot beans and potatoes. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, lightly browned in spots, and the casserole is bubbling.Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop. Serve warm, straight from the ceramic dish.
Variations & Tips
To keep the spirit of a four-ingredient, dump-and-bake supper, think in terms of simple swaps rather than adding lots of extras. For a smokier flavor, use canned baked beans labeled “hickory” or “maple and bacon,” or stir a teaspoon of smoked paprika into the beans before you pour them over the potatoes.
Serving of baked bean potato casserole on a plate with salad on the side
If cheddar isn’t your favorite, swap in Colby Jack, Monterey Jack, or a smoked cheddar for more depth. You can also change the potatoes: Yukon Golds will hold their shape a bit better and give you a creamier texture, while keeping the same method of layering raw slices and dumping the beans over.
For a slightly lighter version, use reduced-fat cheese and choose baked beans with less sugar; the casserole will still be comforting, just a bit less sweet and rich. If you need to make it ahead, assemble the dish up through layering the potatoes and beans, cover, and refrigerate for up to 8 hours; add about 10 extra minutes to the covered baking time to account for the chill. Leftovers reheat well in the oven or microwave and make an easy lunch the next day.
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