Save Pin
When my crew wants something cozy but we’re short on time, I go straight for this one-pan ground beef and potato combo. It's a winner at our place—melty cheese, tasty beef, and soft potatoes all bubbling together so everyone grabs a seat quick.
The first time I made this was a night when my cupboard was almost empty and we all fell for it right away. Even after making it a bunch of times, someone always ends up scraping the last bits from the pan.
Loaded Ingredients
- Ground beef: keeps things satisfying and filling
- Potatoes: slice these evenly—use Yukon gold for creamier bites or russet if that’s what you have
- Olive oil: pulls everything together and makes beef get those browned bits
- Onion: brings some sweetness and extra flavor use a good strong onion if you can
- Garlic: packs a punch—fresh is best here for loads of flavor
- Italian seasoning: adds herby goodness you can easily use your own blend with dried herbs
- Paprika: gives a hint of smokiness pick your fave sweet or smoked
- Salt and pepper: balances the flavors just taste and adjust along the way
- Shredded cheddar cheese: makes it gooey and zippy go for sharper cheddar if you want more kick
- Grated Parmesan cheese: gives a tasty golden top—freshly grated is best if you have a wedge
- Beef broth: keeps everything saucy use a lower salt option if you want
- Milk: this is up to you but whole milk will make things extra creamy
- Fresh parsley: toss on at the end for brightness and a pop of color
Simple How-To Steps
- Add Final Touches:
- After baking, pull off the foil, scatter Parmesan cheese on top, then bake uncovered for another ten minutes to get that golden bubbly top. Rest for five minutes and toss on chopped parsley before serving.
- Pop It in the Oven:
- Cover with foil and bake in your hot oven for about thirty five to forty minutes or just until the potatoes are soft enough to poke with a fork.
- Pour the Liquids:
- Mix together beef broth and milk if you want extra creaminess, then slowly pour it over everything to get into every layer.
- Build the Layers:
- Grab a nine by thirteen inch pan and grease it really well. Lay out half the potatoes on the bottom, pile up half the beef mixture, and sprinkle a nice handful of cheddar over top. Do it all again with the rest of the potatoes, beef, and more cheese.
- Brown the Beef:
- Swirl olive oil in your big skillet on medium, toss in chopped onion and garlic, and stir for a few minutes until soft and fragrant. Toss in the beef, break it up, season with Italian herbs, paprika, salt, and pepper, and keep cooking 'til it's browned—about five to eight minutes. Drain off any fat.
- Preheat and Get Ready:
- Fire up your oven to three seventy five Fahrenheit (one ninety Celsius) and set out your biggest skillet.
Save Pin
I’m all about those thick potato slices that drink up every bit of beefy sauce. My kids constantly debate over who scores the crispy, cheesy pieces at the edge.
Storage Advice
Let any extras cool off to room temp before you cover and stick in the fridge, either in the pan or a sealed container. They’ll stay good for up to three days. Warm them up in the oven with some foil on top, or use the microwave for a speedy bite. Want to save it longer? Freeze tight portions for two months, easy.
Swaps and Changes
Try ground chicken or turkey if you’re after something lighter. Swap cheddar for any melt-friendly cheese like mozzarella or Monterey Jack. Go for sweet potatoes for a healthy spin or toss in carrots or bell peppers if you want more veggies.
How to Serve
Ladle out big scoops and add a sprinkle of parsley. Throw together a crunchy green salad or serve some sauerkraut for tang. If you’re feeling hungrier, grab a crusty piece of bread to soak up all that savory goodness.
Save Pin
Story Behind the Dish
This meal goes way back to old-school hobo-style dinners made over open fire during tough times. These days the oven does the work, but that “make something out of nothing” vibe still shines through. Every spoonful is a bit like trading stories around a campfire.
Common Recipe Questions
- → Can I swap ground turkey if I don't have beef?
Totally! Turkey works fine in place of beef. It's got a lighter vibe but still tastes great with potatoes and cheese.
- → How thick do I cut the potatoes for this?
About a quarter inch does the trick—thin enough to be tender but not mushy after baking.
- → Must I add both cheddar and Parmesan, or can I stick to one?
Mixing them gives you great flavor and an awesome crust on top, but just one cheese is totally fine too.
- → Is it cool to prep this ahead of time?
Yep! Just build it, pop it in the fridge, then toss it in the oven whenever you want. It might need a smidge longer to bake if it's cold.
- → Got any good sides for this dish?
Fresh salad or some steamed veggies keep things balanced with this comfy meal.