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 default when I don’t know what to make

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish (about 2 to 2 1/2 quarts) with the softened butter, coating the bottom and sides so the potatoes don’t stick.

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.

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.

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.