This is my stripped-down, four-ingredient version of an old-fashioned Amish-style baked bean and potato casserole. It is exactly what the headline promises: slice raw russet potatoes, pour canned baked beans over the top, add a couple of simple pantry staples, and slide the ceramic dish into the oven.

As the casserole bakes, the bean sauce settles between the layers of potatoes, giving them a savory-sweet flavor and helping create a hearty, comforting supper with very little hands-on work.

This kind of recipe is especially useful on nights when you do not know what to make, do not want to spend much time prepping, and would rather rely on ingredients that are already sitting in the pantry or refrigerator.

Serve the casserole straight from the ceramic baking dish with something crisp and fresh on the side to balance the richness. A simple green salad with a sharp vinaigrette works well, as do sliced cucumbers and tomatoes seasoned with a little salt and pepper.

Cornbread or crusty bread is useful for scooping up the saucy beans, while tangy coleslaw pairs nicely with the gentle sweetness of the casserole. For a more complete meal, add steamed green beans, roasted broccoli, or another simple green vegetable.

4-Ingredient Amish-Style Baked Bean Potato Casserole

Servings: 4

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 shredded sharp cheddar cheese
• 1/2 teaspoon kosher salt, optional and to taste
• 1/4 teaspoon freshly ground black pepper, optional and to taste

Directions

Preheat the oven to 375°F (190°C).

Lightly grease a medium ceramic baking dish, about 2 to 2 1/2 quarts, with the softened butter. Coat the bottom and sides so the potatoes are less likely to stick as they bake.

Scrub the russet potatoes thoroughly and pat them dry. Leave the skins on for a more rustic texture, or peel them if you prefer a softer, more uniform casserole.

Slice the potatoes into thin rounds, about 1/8 to 1/4 inch thick. Try to keep the slices as even as possible so they cook at roughly the same rate.

Arrange the raw sliced potatoes evenly in the greased baking dish, overlapping them slightly like shingles.

If using salt and pepper, sprinkle them lightly over the potato layer before adding the beans.

Open the cans of baked beans and stir them briefly to loosen the sauce.

Pour the baked beans evenly over the sliced potatoes, then spread them gently so most of the potatoes are covered.

Cover the baking dish tightly with foil. Place it on the middle rack of the preheated oven and bake for approximately 45 to 55 minutes.

Check the potatoes by piercing one of the thicker slices with the tip of a knife. They should be nearly tender, and the beans should be bubbling around the edges.

The covered baking stage softens the potatoes, but the final uncovered minutes are what give this simple casserole its melted, golden, comforting finish.