Amish Baked Bean Potato Casserole
This stripped-down casserole is pure Depression-era comfort: russet potatoes, baked beans, a little cheese, and butter. Simple pantry staples transform into a hearty, slightly sweet dish that feels both humble and satisfying. As the beans bake, they seep into the potatoes, creating a stick-to-your-ribs supper that’s perfect for nights when you want something warm and filling without fuss.
Serving Ideas
- Serve straight from the ceramic dish with a crisp green salad or sliced cucumbers and tomatoes.
- Cornbread or crusty bread is perfect for scooping up the saucy beans.
- Tangy coleslaw balances the sweetness.
- Add steamed green beans or roasted broccoli to stretch the meal into a full supper.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 tbsp | For greasing dish |
| Russet potatoes | 1½ lbs | Thinly sliced (⅛–¼ inch) |
| Baked beans in tomato sauce | 2 cans (15–16 oz each) | Stirred to loosen |
| Sharp cheddar cheese | 1 cup | Shredded |
| Kosher salt | ½ tsp | Optional |
| Black pepper | ¼ tsp | Optional |
Directions
- Preheat Oven
Heat to 375°F (190°C). Grease a 2–2½ quart ceramic baking dish with butter. - Prep Potatoes
Scrub and slice potatoes into thin rounds. Leave skins on for rustic texture or peel if preferred. - Layer & Season
Arrange potatoes evenly in dish, overlapping slightly. Sprinkle with salt and pepper if using. - Add Beans
Stir beans in the can, then pour evenly over potatoes. Spread gently to cover. - Bake Covered
Cover tightly with foil. Bake 45–55 minutes, until potatoes are tender and beans bubbling. - Add Cheese
Remove foil. Sprinkle cheddar over the top. Return to oven uncovered for 10–15 minutes, until cheese melts and browns lightly. - Rest & Serve
Let casserole rest 5–10 minutes before serving. Scoop warm, straight from the dish.
