Can I make Cheesy Ground Beef and Potatoes ahead of time?

Yes, this dish can be made ahead and reheated, but it’s best enjoyed within a day or two. Reheat it gently on the stove with a small splash of beef broth or cream to loosen the sauce. Microwaving works in a pinch, but the cheese sauce tightens more quickly.

Why did my sauce turn thin instead of creamy?

A thin sauce usually means the pan stayed covered too long or the heat was too low at the end. This dish relies on uncovered simmering so the liquid can reduce naturally. Let it cook a few extra minutes uncovered and it should thicken on its own.

What kind of potatoes work best for this recipe?

Baby gold potatoes work best because they stay tender without falling apart and absorb flavor well. Russet potatoes tend to break down and can make the skillet starchy. If you substitute, expect a softer, less defined texture.

Can I freeze Cheesy Ground Beef and Potatoes?

Freezing isn’t recommended for this recipe. The cream and cheese sauce can separate when thawed, and the potatoes may become grainy. This is one of those comfort food casseroles that’s better cooked fresh or enjoyed as leftovers from the fridge.

Is it normal for the cheese to tighten as it cools?

Yes, that’s completely normal. As the dish cools, the cheese firms up and the sauce thickens. A little heat and a splash of liquid will bring it back to a creamy consistency.

The Ultimate Cheesy Ground Beef and Potatoes Skillet

Description

A cozy one-pan skillet where browned ground beef, tender baby gold potatoes, and melted cheddar come together in a creamy, savory sauce. Built for real weeknights, this is dependable comfort food that rewards good timing and simple technique.

Ingredients

Scale

1 tablespoon neutral oil
1 pound lean ground beef
1 medium yellow onion, diced
1 teaspoon garlic powder
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 1/2 pounds baby gold potatoes, halved
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 1/2 cups low-sodium beef broth
1/4 cup heavy cream
4 ounces sharp cheddar cheese, shredded

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Instructions

Heat oil in a wide skillet until shimmering, then add ground beef and onion and cook until well browned with golden edges.
Season with garlic powder, salt, and pepper, allowing the spices to bloom in the beef fat.
Add potatoes, thyme, and paprika and stir until the potatoes are coated and glossy.
Pour in beef broth and cream and bring to a gentle simmer, then cover and cook briefly to steam the potatoes.
Uncover and continue simmering until the sauce reduces and the potatoes are tender.
Lower the heat, stir in the cheddar cheese, and cook gently until melted and glossy.
Taste and adjust seasoning before serving.

Notes

Brown the beef thoroughly before adding potatoes to build flavor.
Uncovering the pan at the right time allows the sauce to reduce naturally.
Add cheese off high heat to prevent a grainy texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4
Sodium: 780
Fat: 32
Saturated Fat: 14
Unsaturated Fat: 16
Trans Fat: 1
Carbohydrates: 30
Fiber: 4
Protein: 28
Cholesterol: 95