Cheesy One Pot Beef and Potatoes
A hearty, comforting one-pan dinner with seasoned ground beef, tender baby potatoes, and a rich creamy cheddar sauce. High in protein and perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef 90/10 recommended
- 1 lb baby potatoes halved or quartered into uniform pieces
- 1 large onion diced
- 2 cloves garlic minced fresh
- 2 cup beef broth low-sodium preferred
- 1 cup heavy cream
- 1 cup sharp cheddar cheese freshly shredded from block
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks, about 5 to 7 minutes. Drain excess fat and transfer the beef to a plate. Set aside.
- In the same pot, add the diced onion and cook over medium heat for about 5 minutes until softened and translucent. Add the minced garlic and stir constantly for 1 minute until fragrant.
- Add the halved baby potatoes, dried thyme, smoked paprika, salt, and pepper. Stir to coat evenly and let the spices toast for about 30 seconds.
- Pour in the beef broth and bring to a simmer. Reduce heat to medium-low, cover the pot tightly, and cook for 15 to 20 minutes until the potatoes are completely fork-tender. Test at the 15-minute mark.
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar in two additions, stirring between each until the sauce is glossy and smooth, about 2 minutes. If the sauce looks grainy, reduce heat immediately.
- Return the cooked ground beef to the pot. Stir to combine and cook on low for 2 to 3 minutes until heated through.
- Remove from heat, garnish with fresh chopped parsley, and serve immediately.
Notes
Shred your own cheddar from a block for the best melt. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Leftovers reheat best on the stovetop with a splash of broth. Tastes even better the next day.