Easy Cheesy Ground Beef and Potatoes Skillet
This one-pan Cheesy Ground Beef and Potatoes Skillet is the ultimate comfort food — savory beef, creamy potatoes, and gooey melted cheddar all come together in under 30 minutes. Simple, hearty, and family-approved!
Equipment
- large deep skillet or Dutch oven
- wooden spoon
- knife and cutting board
- measuring cups and spoons
- whisk
- stovetop
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (85/15 recommended)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Kosher salt (divided)
- 1/2 tsp black pepper (divided)
- 1 tsp dried thyme or Italian seasoning
- 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)
- 2 cups low-sodium chicken or beef broth
- 1/2 cup whole milk or half-and-half
- 1 tbsp cornstarch (or flour)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded cheddar cheese (for topping)
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, seasoning with ½ teaspoon salt and ¼ teaspoon pepper. Drain excess grease.
- Reduce heat to medium. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Stir in diced potatoes with remaining salt and pepper. Cook for 2–3 minutes, coating them in the seasoning and beef mixture.
- In a small bowl, whisk cornstarch with 2 tablespoons of broth until smooth. Add remaining broth and milk to the skillet, bring to a simmer, and stir in the slurry.
- Cover skillet and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until potatoes are tender and sauce thickens.
- Remove from heat. Stir in 1 cup of shredded cheddar until fully melted and creamy. Sprinkle with remaining ½ cup cheese, cover for 2–3 minutes to melt the topping.
- Garnish with chopped parsley or chives and serve hot straight from the skillet.
Notes
Cheese Tip: Always remove the skillet from heat before stirring in the cheese to ensure a smooth, creamy sauce.
Potatoes: Cut potatoes evenly into ½-inch cubes for uniform cooking. Yukon Golds work best for a creamy texture.
Make Ahead: You can prepare the beef and aromatics up to 3 days in advance, then finish cooking with potatoes and cheese before serving.
Potatoes: Cut potatoes evenly into ½-inch cubes for uniform cooking. Yukon Golds work best for a creamy texture.
Make Ahead: You can prepare the beef and aromatics up to 3 days in advance, then finish cooking with potatoes and cheese before serving.