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
