If you are craving something creamy and comforting, this is for you. This baked beef and potato skillet is a total game changer for busy nights. It is hearty, cheesy, and requires very little cleanup.
Too tired to cook something complicated? This works perfectly every single time. You get tender potatoes and savory beef in every single bite. It is the ultimate solution for your 6pm dinner dilemma.
Why You’ll Make This Again
You only need one pan for this entire meal. That means less washing up for you after dinner. It is the perfect comfort food for a chilly Fall evening. The potatoes soak up all the savory beef flavors beautifully.
This recipe is incredibly reliable and satisfying. It is ready in about an hour with minimal active prep time. Your family will love the rich, cheesy sauce. You will love how simple it is to put together.
How This Comes Together
This recipe is very straightforward for any home cook. You brown the beef and make a quick sauce right in the pan. Then you simply layer the potatoes and let the oven do the work. It is a hassle-free dinner that looks impressive on the table. You don’t need any fancy tools to make this happen.
What You’ll Need
These are simple pantry staples you likely already have. Use sharp cheddar cheese for the best flavor punch.
- 1 lb ground beef
- 1.5 lbs russet potatoes, peeled and sliced into 1/8-inch rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Step-By-Step Directions
- Preheat oven to 375°F (190°C).
- In a 12-inch oven-safe skillet over medium-high heat, cook ground beef until browned. Drain excess grease.
- Add diced onion to the skillet and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute.
- Push meat mixture to the sides of the skillet. Melt butter in the center, then whisk in flour for 1 minute to form a roux.
- Slowly whisk in beef broth and heavy cream. Stir constantly until the sauce thickens and begins to simmer.
- Season with salt, pepper, and thyme. Remove from heat and stir in 1 cup of the cheddar cheese.
- Gently fold in the potato slices, ensuring they are coated in the sauce and distributed evenly.
- Cover the skillet with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle with the remaining 1 cup of cheese, and bake uncovered for an additional 15 minutes or until potatoes are fork-tender and the top is golden.
- Let rest for 5 minutes and garnish with fresh parsley before serving.
How To Serve It
Serve this baked beef and potato skillet straight from the pan. It looks beautiful with the bubbling cheese and fresh parsley. Pair it with a crisp green salad to balance the richness. A side of steamed broccoli also works very well. This is a complete meal that feels like home.
Leftovers & Storage
Store any leftovers in an airtight container. It stays fresh in the fridge for up to three days. The sauce actually thickens and tastes better the next day. Reheat portions in the microwave or the oven at 350°F. If the sauce is too thick, add a splash of milk. This is an excellent meal prep option for lunches.
Make It Even Better (Pro Tips)
- Don’t skip slicing the potatoes thinly for even cooking.
- Use a mandoline slicer to get perfect 1/8-inch rounds quickly.
- Avoid using waxy potatoes; russets work best for soaking up sauce.
- Add a pinch of smoked paprika for a deeper flavor.
- Always shred your own cheese for a much smoother melt.
- Make sure your skillet is truly oven-safe before starting.
- Let the dish rest so the sauce sets properly before serving.
Easy Ways To Change It Up
- Swap ground beef for ground turkey for a lighter version.
- Use pepper jack cheese if you want a spicy kick.
- Add a cup of frozen peas for a seasonal Spring twist.
- Top with crispy bacon bits for extra crunch and salt.
Quick Questions
Can I use red potatoes instead?
Yes, you can use red potatoes if you prefer. They will hold their shape a bit more than russets. Just ensure you slice them very thinly so they soften.
What if I don’t have an oven-safe skillet?
You can transfer the mixture to a baking dish. Just make sure the dish is well-greased first. Follow the same baking times and temperatures for great results.
I hope this becomes a new favorite in your kitchen. It is simple, filling, and exactly what a good dinner should be.
— Ethan
Cheesy Baked Beef and Potato Skillet
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a 12-inch oven-safe skillet over medium-high heat, cook ground beef until browned. Drain excess grease.
- Add diced onion to the skillet and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute.
- Push meat mixture to the sides of the skillet. Melt butter in the center, then whisk in flour for 1 minute to form a roux.
- Slowly whisk in beef broth and heavy cream. Stir constantly until the sauce thickens and begins to simmer.
- Season with salt, pepper, and thyme. Remove from heat and stir in 1 cup of the cheddar cheese.
- Gently fold in the potato slices, ensuring they are coated in the sauce and distributed evenly.
- Cover the skillet with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle with the remaining 1 cup of cheese, and bake uncovered for an additional 15 minutes or until potatoes are fork-tender and the top is golden.
- Let rest for 5 minutes and garnish with fresh parsley before serving.
