One-Pan Creamy Meat & Potato Skillet Recipe

• servings: 6 servings
• total time: 50 minutes

Ingredients

1½ pounds ground beef or turkey (80/20 blend works perfectly)

2 pounds Yukon Gold potatoes, diced into ¾-inch cubes

1 large yellow onion, diced (about 1 cup)

3 cloves garlic, minced

2 tablespoons olive oil or vegetable oil

1 cup heavy cream

½ cup chicken or beef broth

2 tablespoons all-purpose flour

1 cup shredded sharp cheddar cheese

2 tablespoons butter

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon garlic powder

Salt and freshly ground black pepper to taste

¼ teaspoon red pepper flakes (optional)

2 green onions, sliced thin

2 tablespoons fresh parsley, chopped

Extra cheese for serving

Dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and cheese

Gluten-free: Replace all-purpose flour with cornstarch or gluten-free flour blend

Vegetarian: Substitute the meat with crumbled firm tofu or plant-based ground meat

Lower fat: Use ground turkey breast and substitute half-and-half for heavy cream

Directions

1. Prepare Your Potatoes

Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced potatoes in a single layer, allowing them some space to breathe. Cook for 8-10 minutes without stirring, letting them develop a golden crust on one side. This initial browning creates incredible flavor and helps prevent mushy potatoes later.

Season the potatoes with salt and pepper, then flip them to brown the other side for another 5-6 minutes. The potatoes should be fork-tender but still hold their shape. Transfer them to a plate and set aside.

2. Brown the Meat

In the same skillet, add the ground meat, breaking it up with a wooden spoon. Cook for 6-8 minutes until nicely browned and cooked through. The key here is not to move it around too much initially – let it develop some caramelization for deeper flavor.

Listen for the sizzling sound to quiet down, which indicates moisture has evaporated and browning is happening. Season the meat with paprika, thyme, and garlic powder during the last minute of cooking.

3. Build the Flavor Base

Push the cooked meat to one side of the skillet and add the diced onion to the empty space. Cook for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic.

Sprinkle the flour over the meat and onion mixture, stirring everything together. Cook for 1-2 minutes to eliminate the raw flour taste – this step is crucial for a smooth, lump-free sauce.

4. Create the Creamy Sauce

Gradually pour in the broth while stirring constantly to prevent lumps from forming. The mixture will look a bit thick at first, but don’t worry. Slowly add the heavy cream, continuing to stir until the sauce becomes smooth and starts to simmer.

Add the butter and let it melt completely into the sauce. The mixture should coat the back of a spoon nicely. If it seems too thick, add a splash more broth; if too thin, let it simmer a few minutes longer.

5. Bring It All Together

Return the cooked potatoes to the skillet, gently folding them into the creamy meat mixture. Reduce the heat to medium-low and let everything simmer together for 8-10 minutes. This allows the flavors to meld beautifully and ensures the potatoes are completely tender.

Taste and adjust seasoning with salt, pepper, and additional herbs as needed. The sauce should cling nicely to both the potatoes and meat.

6. Add the Finishing Touches

Remove the skillet from heat and gradually stir in the shredded cheese until it melts completely and creates an even creamier sauce. The residual heat will be perfect for melting the cheese without making it stringy.

Garnish with fresh green onions and parsley just before serving. These bright, fresh flavors provide a wonderful contrast to the rich, creamy base.

Nutrition

• Calories: 485
• Total Fat: 26g
• Sodium: 380mg
• Total Carbohydrate: 32g
• Dietary Fiber: 4g
• Protein: 28g