This cheesy beef and potato skillet bake is the kind of cozy, crowd-pleasing dinner you can pull off on a weeknight—crispy-tender potatoes, savory ground beef, and plenty of melted cheese all baked together in one pan.
Why You’ll Love This Skillet Bake
- One-pan dinner: cook, layer, and bake in the same skillet.
- Budget-friendly ingredients you can find anywhere in the US.
- Kid-approved comfort food with a cheesy finish.
- Easy to customize with different cheeses and add-ins.
Ingredients
- 1 1/2 lb Yukon Gold potatoes, thinly sliced (about 1/8-inch)
- 1 lb ground beef (80/20 or 85/15)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt, divided
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional, for a little warmth)
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack (or mozzarella)
- 2 tbsp chopped green onions or parsley (optional, for serving)
- 1 tbsp oil (only if your skillet is very lean)
How to Make Cheesy Beef and Potato Skillet Bake
You’ll start on the stovetop to build flavor, then finish in the oven so the potatoes turn tender and the cheese gets bubbly and browned.
- Preheat oven to 400°F. If using an oven-safe 10- to 12-inch skillet (cast iron works great), keep it handy. If not, you can transfer to a 9×13-inch baking dish.
- Brown the beef: Heat skillet over medium-high heat. Add ground beef and onion. Cook 6–8 minutes, breaking up the meat, until browned. Drain excess grease if needed. Add garlic and cook 30 seconds.
- Season: Stir in 1 tsp salt, paprika, Italian seasoning, black pepper, and chili powder (if using). Add tomato paste and cook 1 minute.
- Make the sauce: Pour in beef broth and stir, scraping up browned bits. Reduce heat to low and stir in sour cream until smooth. Turn off heat.
- Layer: Spread half the potato slices into the skillet in an even layer. Sprinkle with remaining 1/2 tsp salt. Spoon half the beef mixture over potatoes. Sprinkle with 1 cup cheddar. Repeat with remaining potatoes, remaining beef mixture, and remaining cheeses (1 cup cheddar + Monterey Jack).
- Bake: Cover tightly with foil and bake 35 minutes. Uncover and bake 12–15 minutes more, until potatoes are fork-tender and the top is bubbly and lightly browned.
- Rest and serve: Let rest 10 minutes to set. Top with green onions or parsley if you like, then scoop and serve.
Tips for Tender Potatoes (No Crunchy Spots)
- Slice thin and evenly: Aim for about 1/8-inch slices so everything cooks at the same pace.
- Cover for the first bake: The foil traps steam so the potatoes soften.
- Use enough liquid: The broth + sour cream mixture helps the potatoes cook through.
- Check doneness before browning: If potatoes need more time, re-cover and bake 5–10 minutes, then uncover to finish.
Easy Variations
- Tex-Mex style: Swap Italian seasoning for taco seasoning, add a can of drained Rotel, and top with pepper jack.
- Add veggies: Stir in 1 cup frozen corn, diced bell pepper, or a couple handfuls of baby spinach.
- Make it smoky: Use smoked paprika and a little chopped cooked bacon on top.
- Swap the protein: Ground turkey or ground chicken works—add 1 tbsp oil for richness.
What to Serve With Cheesy Beef and Potatoes
- Simple green salad with a tangy vinaigrette
- Steamed broccoli or green beans
- Pickles or a quick cucumber salad for crunch
Storage and Reheating
- Refrigerate: Store covered up to 4 days.
- Freeze: Cool completely, wrap well, and freeze up to 2 months.
- Reheat: Warm in a 350°F oven until hot (best for texture) or microwave in 60–90 second bursts until heated through.
Recipe Notes
- Skillet size: A 10- to 12-inch oven-safe skillet is ideal. If your skillet is smaller, transfer to a baking dish to avoid overflow.
- Cheese: Block cheese shredded at home melts smoother than pre-shredded, but either works.
- Salt: If your broth is salty, start with a little less and adjust after baking.
