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Amish Baked Bean Potato Casserole

Amish Baked Bean Potato Casserole

This stripped-down, four-ingredient Amish Baked Bean Potato Casserole is the ultimate comfort food. Thinly sliced potatoes bake in a savory, bubbling bath of baked beans, topped with melted sharp cheddar cheese. It is perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Cuisine American

Ingredients
  

  • 1 tablespoon unsalted butter softened (for greasing the dish)
  • 1 1/2 pounds russet potatoes scrubbed and thinly sliced (about 1/8 to 1/4-inch thick)
  • 2 cans 15 to 16 ounces each baked beans in tomato sauce
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 teaspoon kosher salt optional, to taste
  • 1/4 teaspoon freshly ground black pepper optional, to taste

Instructions
 

  • Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a medium ceramic baking dish (about 2 to 2 1/2 quarts) with the softened butter so the potatoes do not stick.
  • Prep Potatoes: Scrub the russet potatoes well and pat them dry. Slice the potatoes into thin, even rounds (about 1/8 to 1/4-inch thick) so they cook at the same rate. Leave the skins on for a rustic texture, or peel them if preferred.
  • Layer the Base: Layer the raw sliced potatoes evenly in the greased baking dish, overlapping them slightly. Sprinkle the potatoes lightly with kosher salt and black pepper, if using.
  • Add the Beans: Open the cans of baked beans and stir slightly to loosen the sauce. Pour the canned baked beans evenly over the raw potatoes, spreading them gently so they cover the potato slices.
  • Bake Covered: Cover the baking dish tightly with aluminum foil. Place on the middle rack of the oven and bake for 45 to 55 minutes. Test for doneness by piercing the center with a knife; the potatoes should be just tender and the beans bubbling.
  • Melt the Cheese: Carefully remove the foil from the dish. Sprinkle the shredded cheddar cheese evenly over the top.
  • Final Bake: Return the uncovered casserole to the oven and bake for an additional 10 to 15 minutes, until the cheese is completely melted and lightly browned.
  • Rest and Serve: Remove the casserole from the oven. Let it rest for 5 to 10 minutes to allow the sauce to thicken slightly. Serve warm directly from the dish.

Notes

  • Potato Slicing: For perfectly even slices and reliable cooking times, a mandoline slicer is highly recommended.
  • Do Not Drain Beans: The tomato sauce from the canned beans is required to steam and cook the raw potatoes.
  • Storage: Keep leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave. Freezing is not recommended as the potatoes will become mealy.
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