One Pan Cheesy Meat & Potato Skillet – Comfort Food Made Easy

There are few things more comforting than a skillet bubbling with cheese, tender potatoes, and seasoned ground beef. This one pan cheesy meat & potato skillet is the kind of hearty, no-fuss meal that makes everyone gather around the table fast. It’s cozy, budget-friendly, and comes together with simple pantry ingredients—just what a busy weeknight calls for.

Imagine golden slices of potato layered with savory ground beef, onions, and garlic, all simmered together in a creamy sauce and topped with gooey, melted cheddar. The edges get just the right amount of crisp, the middle stays soft and cheesy, and the aroma filling your kitchen could rival your favorite diner.

Whether you’re feeding a family or cooking for one, this dish has all the makings of a homestyle favorite. It’s cooked in just one skillet, meaning minimal cleanup and maximum comfort. Grab your cast-iron or non-stick pan and let’s turn those humble ingredients into something truly special.

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Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil (if needed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 medium russet potatoes, thinly sliced
• 1 cup beef broth
• ½ cup heavy cream (or milk for a lighter version)
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons chopped fresh parsley (for garnish)

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Instructions:

1. Brown the Beef: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
2. Add Aromatics: Stir in chopped onion and minced garlic. Cook for 2–3 minutes, until the onion becomes translucent and fragrant.
3. Season: Add salt, pepper, paprika, garlic powder, and onion powder. Mix well to coat the beef evenly with spices.
4. Add Potatoes: Layer the thinly sliced potatoes over the meat mixture. Pour in the beef broth and cream. Stir gently to combine, ensuring the potatoes are mostly submerged.
5. Simmer: Reduce heat to medium-low, cover the skillet, and let it simmer for 15–20 minutes, or until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. Add Cheese: Once the potatoes are tender, sprinkle shredded cheddar evenly over the top. Cover the skillet again and cook for another 3–5 minutes, until the cheese is melted and bubbly.
7. Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot straight from the skillet.

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Tips & Tricks:

• For extra depth, add a splash of Worcestershire sauce or a teaspoon of tomato paste to the beef.
• Use a mandoline or sharp knife to slice the potatoes evenly—they’ll cook more uniformly.
• Swap cheddar for mozzarella, pepper jack, or Colby for a different cheese pull and flavor profile.
• Want a crispy top? Pop the skillet under the broiler for 2–3 minutes before serving.

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Variations:

• Loaded Version: Top with crispy bacon bits, green onions, and a drizzle of sour cream for a “loaded baked potato” twist.
• Tex-Mex Style: Add taco seasoning instead of paprika and top with salsa and avocado slices.
• Vegetarian Option: Replace beef with sautéed mushrooms, lentils, or a meatless crumble.
• Breakfast Skillet: Add scrambled eggs or crack fresh eggs on top during the last few minutes of cooking.

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Serving Suggestions:
This one pan meal is hearty on its own, but you can make it a full spread with:

• A crisp green salad dressed with lemon vinaigrette.
• Garlic toast or warm rolls to soak up the cheesy sauce.
• Roasted vegetables like carrots or green beans for added color.

It’s also the perfect next-day lunch—just reheat and enjoy that creamy, cheesy goodness all over again.

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Storage Information:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 2 months. Reheat covered in the oven or microwave until hot.
• Reheat Tip: Add a splash of milk or broth before reheating to bring back the creaminess.

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FAQ:
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Just make sure to season generously and maybe add a bit more olive oil since lean meats have less fat.

Q: Do I need to pre-cook the potatoes?
A: No need—slicing them thinly ensures they’ll cook perfectly in the skillet.

Q: What if I don’t have heavy cream?
A: You can use milk, half-and-half, or even a mix of cream cheese and broth for a similar creamy texture.

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History / Fun Facts:
The combination of meat, potatoes, and cheese is timeless—stretching from European peasant cooking to modern American comfort food. This skillet dish takes inspiration from casseroles and gratins but simplifies it into one pan. Early settlers in the U.S. often made “hashes” or “skillet suppers” from leftover meats and potatoes—humble beginnings that evolved into modern comfort classics like this.

What makes this dish so universally loved is its honest simplicity: it’s warm, hearty, and endlessly adaptable. A single skillet, a few ingredients, and you’ve got something that tastes like home.