This One-Pan Creamy Meat & Potato Skillet is the definition of cozy comfort food—hearty, flavorful, and wonderfully satisfying. It’s the kind of rustic meal that brings everyone to the table, with simple ingredients that deliver big on taste. Whether you’re after a quick weeknight dinner or a warming meal on a chilly evening, this skillet dish brings creamy, cheesy indulgence with minimal fuss.
At the heart of this recipe is a savory blend of ground meat and vegetables, balanced by tender cubes of potato that absorb all the flavorful juices. The addition of sour cream or heavy cream gives the dish a rich, velvety texture, while melted cheese takes it to the next level of indulgence. The one-pan approach makes for easy prep and even easier cleanup—perfect for busy families or anyone craving a low-effort meal.
This dish is wonderfully flexible, too. Whether you use ground beef, sausage, or a plant-based alternative, it adapts to your preferences. You can even play with different cheeses—sharp cheddar, creamy mozzarella, or even smoked gouda for a more complex flavor profile. The veggies are easily adjustable as well, so feel free to toss in peas, corn, or bell peppers for added color and nutrition.
What makes this skillet stand out is its comforting simplicity. The ingredients are pantry staples, but the result is anything but basic. It’s a satisfying, all-in-one meal that doesn’t skimp on flavor or texture, making it a repeat-worthy option any day of the week.
Servings and timing:
- Serves: 4–6
- Ready in: 35 minutes
Ingredients:
- 1 lb ground beef or sausage
- 1 small onion, diced
- ½ cup diced carrots
- 3 cups potatoes, peeled and cubed
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup sour cream or heavy cream
- Optional: fresh chopped parsley or chives for garnish
Instructions:
- Brown the meat:
In a large skillet over medium heat, cook the ground beef or sausage until browned and fully cooked. Add the diced onion, garlic, and carrots. Continue to cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened. Drain excess grease. - Simmer the potatoes:
Add the cubed potatoes to the skillet. Pour in a splash of water or broth—just enough to create steam. Cover the pan with a lid and simmer for 10–12 minutes, or until the potatoes are fork-tender. - Add creaminess:
Stir in the sour cream or heavy cream until the mixture is creamy and well combined. Season with salt and pepper to taste. Let it simmer uncovered for another 2–3 minutes, allowing the flavors to meld. - Top with cheese:
Sprinkle the shredded cheese evenly over the top of the skillet. Cover the pan again for 2–3 minutes, just until the cheese is fully melted and gooey. - Finish and serve:
Remove from heat and garnish with chopped parsley or chives if using. Serve hot, straight from the skillet.
Variations :
- Tex-Mex Twist: Add chili powder, cumin, and a can of diced tomatoes with green chiles for a southwestern flair.
- Vegetarian Version: Use plant-based ground meat or swap the meat for mushrooms and lentils.
- Loaded Skillet: Stir in frozen peas, corn, or bell peppers for extra veggies.
- Cheese Lover’s Style: Mix in multiple cheeses like cheddar, Monterey Jack, and Parmesan for more depth.
Tips :
- Cut potatoes evenly: Uniform cubes cook faster and more evenly.
- Avoid overcooking: Simmer just until the potatoes are tender—too long and they’ll become mushy.
- Make it ahead: This skillet reheats beautifully, making it a great make-ahead or meal-prep option.
- Boost the flavor: Stir in Dijon mustard or a dash of Worcestershire sauce for a savory punch.
