Dump canned baked beans over raw sliced russet potatoes, together with 2 more ingredients, into a ceramic baking dish for a hearty supper that’s my de

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