One-Pan Creamy Meat Potato

This one-pan creamy meat and potato skillet has become my weeknight salvation on those evenings when I need something substantial but simply can't face a sink full of dishes. The combination of tender potatoes and savory meat swimming in a velvety cheese sauce satisfies deep comfort food cravings while still being ready in just 30 minutes.

I first created this recipe during a particularly chaotic week when my meal planning had completely fallen apart. What started as a desperate pantry raid has since become one of our most requested family meals, with my youngest always asking for "that creamy potato thing" at least once a week.

Ingredients

• Ground meat: Choose beef for richness, turkey for a lighter option, or Italian sausage for extra flavor. The fat content in the meat adds important flavor to the dish.
• Potatoes: Yukon golds work beautifully as they hold their shape while becoming creamy. Look for firm potatoes without any green spots.
• Heavy cream or half and half: This creates the luxurious sauce base. The higher the fat content, the richer your final dish will be.
• Onion: Provides the aromatic foundation. Sweet varieties like Vidalia offer a milder flavor if you prefer.
• Garlic: Fresh cloves provide the best flavor. Select firm bulbs without any sprouting.
• Shredded cheese: Sharp cheddar gives a tangy bite, while mozzarella creates beautiful cheese pulls. Freshly grated melts much better than pre-shredded.
• Paprika: Adds subtle smokiness and beautiful color. Hungarian varieties offer the most complex flavor.
• Dried thyme: Brings an earthy, herbaceous note that complements both the meat and potatoes wonderfully.
• Salt and pepper: Essential for bringing all flavors to life. Use kosher salt for better control.
• Olive oil or butter: Creates the flavor base and prevents sticking. Butter adds richness, while olive oil offers a lighter touch.
• Fresh parsley: Optional but adds brightness and color to the finished dish.

Step-by-Step Instructions

Prepare ingredients:

Dice potatoes into small, even cubes about 1/2 inch in size so they cook quickly and uniformly. Chop onion finely and mince garlic. Have all ingredients measured and ready before you start cooking.

Heat the pan:

Place a large, deep skillet over medium-high heat and add your olive oil or butter. Wait until the oil shimmers or the butter stops foaming before adding any ingredients. This ensures proper searing rather than steaming.

Brown the meat:

Add ground meat to the hot pan, breaking it into small pieces with a wooden spoon. Cook for about 5 minutes until nicely browned with no pink remaining. Browning creates crucial flavor compounds that form the foundation of the dish. Do not drain the fat as it adds flavor.

Cook the aromatics:

Add chopped onions to the meat and cook for 3 minutes until they become translucent. Then add the minced garlic and cook for 30 seconds more until fragrant. Watch carefully as garlic burns quickly and becomes bitter.

Season the mixture:

Sprinkle paprika, dried thyme, salt, and pepper over the meat mixture. Stir well to evenly distribute the seasonings, allowing them to toast slightly for 1 minute to release their aromatic oils.

Add potatoes:

Incorporate the diced potatoes into the seasoned meat mixture, stirring to coat them with the flavorful oil and seasonings. Cook for about 2 minutes, allowing the exteriors to slightly sear.

Create the sauce:

Pour in the heavy cream or half and half, stirring to combine. Bring to a gentle simmer then reduce heat to medium-low. Cover the pan and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.

Finish with cheese:

Once potatoes are tender, sprinkle shredded cheese over the entire mixture. Cover again for 2-3 minutes to allow cheese to melt completely. For a more golden top, place under the broiler for 1-2 minutes if your skillet is oven-safe.

Garnish and serve:

Sprinkle with fresh parsley if desired and serve directly from the skillet for a rustic presentation, or portion onto plates while still piping hot.

Save This

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika, and the subtle smokiness it added created a depth of flavor that had my husband convinced I had spent hours making the dish. Now I keep several varieties of smoked paprika in my spice cabinet for different recipes.

Make-Ahead Options

This skillet dish reheats beautifully, making it perfect for busy weeknight planning. To prepare ahead, you can cook the entire dish and refrigerate it for up to three days. When reheating, add a splash of milk or cream to revive the sauce as it tends to thicken considerably when chilled. For best results, reheat gently on the stovetop rather than in the microwave to prevent the sauce from separating and the potatoes from becoming mushy.

Smart Substitutions

This recipe shines with its adaptability. If you're watching calories, ground turkey and light cream create a lighter version without sacrificing too much richness. Vegetarians can substitute a plant-based meat alternative or simply double the potatoes and add mushrooms for meaty texture. Sweet potatoes work wonderfully in place of regular potatoes for added nutrition and a subtle sweetness that pairs beautifully with the savory elements. For those avoiding dairy, coconut cream and dairy-free cheese alternatives create a surprisingly decadent result.

Serving Suggestions

While this skillet is certainly hearty enough to stand alone as a complete meal, I often serve it alongside a simple green salad dressed with lemon and olive oil to cut through the richness. For special occasions, a crusty loaf of sourdough bread makes the perfect vehicle for sopping up every last bit of the creamy sauce. During summer months, I've found that grilled asparagus or zucchini offers a pleasant textural contrast to the creamy skillet. For wine pairing, reach for a medium-bodied red like Merlot or a buttery Chardonnay to complement the dish's richness.

Common Queries

→ Which meats work best for this skillet?

Ground beef, turkey, or sausage all work well, letting you tailor the flavor to your liking.

→ Can I swap out the cheese?

Certainly! Cheddar and mozzarella melt smoothly, but you can try gouda, Swiss, or Monterey Jack for variation.

→ How do I ensure potatoes cook evenly?

Dice potatoes into small, uniform cubes and spread them evenly in the pan for consistent tenderness.

→ Is half-and-half a good substitute for cream?

Yes, half-and-half provides a lighter touch while still maintaining a creamy texture in the sauce.

→ How can I add more flavor?

Try seasoning with smoked paprika, extra herbs, or finishing with fresh parsley and a dash of pepper.

→ What’s the best pan type for even cooking?

A large nonstick or cast iron skillet distributes heat well and makes for easy cleanup.