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Cheesy One Pot Beef and Potatoes Recipe
Ash Tyrrell

Cheesy One Pot Beef and Potatoes Recipe

I made this Cheesy One Pot Beef and Potatoes last weekend, and wow—it was a game-changer! There’s something so comforting about tender beef, perfectly cooked potatoes, and a gooey layer of melted cheese all in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – I always go for 80/20 for juicier flavor.
  • 4 cups diced potatoes – Yukon gold work best because they hold shape but stay tender.
  • 1 cup shredded cheddar cheese – Grate it fresh for the creamiest melt.
  • 1 small onion diced – Adds sweetness and depth; yellow onion works perfectly.
  • 2 cloves garlic minced – Fresh garlic gives a more robust flavor than powder.
  • 1 cup beef broth – Using low-sodium broth helps control saltiness.
  • ½ cup milk – Full-fat milk makes the dish creamier.
  • 1 tsp paprika – Adds subtle smokiness.
  • ½ tsp black pepper – Freshly ground is best.
  • 1 tsp salt – Adjust to taste.
  • 2 tbsp butter – Unsalted butter balances the flavors and enriches the sauce.
  • 2 tbsp olive oil – Helps brown the beef and onion evenly.
  • Optional: fresh parsley for garnish – Adds freshness and color.

Method
 

  1. Start by dicing the potatoes, chopping the onion, and mincing the garlic. I like to keep everything ready before heating the pan—it makes the cooking process so much smoother. Fresh ingredients really make a difference in flavor.
  2. Heat olive oil in your skillet over medium heat, then cook the ground beef until it’s browned. I always break it into small pieces for even cooking. Add the diced onion and cook until translucent to release its sweetness.
  3. Stir in minced garlic, paprika, salt, and pepper. Let it cook for a minute until fragrant. This step builds the base flavor that makes the dish so comforting.
  4. Add diced potatoes and stir to coat them with the beef mixture. Pour in the beef broth and milk, then bring to a gentle simmer. I usually cover the skillet to help potatoes cook faster and evenly.
  5. Once the potatoes are tender, sprinkle shredded cheddar over the top. Cover the pan briefly to allow the cheese to melt perfectly. I love seeing that golden, gooey layer—it’s the best part!
  6. Finish with a sprinkle of fresh parsley for a pop of color. Serve hot straight from the pot for a rustic, cozy presentation.

Notes

  • I always grate cheese fresh; pre-shredded can be waxy and won’t melt as well.
  • Let the potatoes simmer gently; rushing can make them mushy.
  • Taste and adjust seasoning at the end—it ensures balanced flavors.
  • If I want extra creaminess, I stir in a tablespoon of cream or sour cream before serving.
  • Leftovers reheat well, but I add a splash of milk to keep the sauce from drying out.