Cheese-topped baked beans and potatoes

Cheese-topped baked beans and potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author CASA Veneracion


  • 3 to 4 potatoes skin on, boiled in salted water just until tender
  • 1 cup cooked beans
  • 1/4 cup chopped onion
  • 1/2 teaspoon grated garlic
  • 3 tablespoons melted butter
  • 1 tablespoon lemon juice
  • zest of half a lemon
  • salt to taste
  • pepper to taste
  • chopped herbs (whatever herbs you prefer)
  • 1 and 1/2 cups shredded cheese (any kind)
  • 1/3 cup plain bread crumbs (see notes after the recipe)


  • Preheat the oven to 375F.
  • While still warm, cut the potatoes into half-inch cubes. Peel or leave the skin on, it’s up to you.
  • In a bowl, toss together the potatoes, beans, onion, garlic, butter, lemon juice, zest, salt, pepper and whatever herbs you’re using. Dump everything into a baking dish (I used an 8-inch round dish).
  • In another bowl, toss together the shredded cheese and bread crumbs. Scatter the cheese-crumb mixture over the potato-bean mixture.
  • Bake at 375F for about 20 minutes or until the cheese is melted, the crumbs are browned and the filling is hot.


When buying bread crumbs, check the package to determine if the bread crumbs are sweetened or unsweetened. Plain bread crumbs are unsweetened.