Cheesy Beef & Potato Skillet Bake

Cheesy Beef & Potato Skillet Bake is the kind of cozy, satisfying dinner that feels like a warm blanket after a long day. It takes simple, familiar ingredients—seasoned ground beef, tender potatoes, and plenty of melty cheese—and turns them into a one-pan comfort meal that’s hearty, family-friendly, and unbelievably craveable. The potatoes soak up all that savory flavor, the beef brings richness and protein, and the cheese ties everything together into a creamy, golden-topped bake that disappears fast.

What makes this recipe especially lovable is how practical it is. You don’t need fancy techniques or rare ingredients—just a skillet, a baking dish (or oven-safe skillet), and about an hour. It’s also incredibly flexible: you can make it mild for kids, add heat for spice lovers, sneak in vegetables, or switch up the cheese depending on what you have. And because it’s filling and reheats beautifully, it’s a perfect meal-prep option for busy weeks.

If you’ve ever wished for something that tastes like a cross between cheesy scalloped potatoes and a beefy casserole—without the fuss—this is it. One bite and you’ll understand why it becomes a go-to recipe: it’s easy, comforting, and packed with the kind of flavors everyone recognizes and loves.

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Core Ingredients for Making the Recipe

To prepare this comforting Cheesy Beef & Potato Skillet Bake, you’ll need simple, everyday ingredients. Here’s what you’ll need:

For the Skillet Bake

• 1 ½ lbs (700 g) ground beef
• 1 tbsp olive oil (optional, only if beef is very lean)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 ½ tsp paprika (smoked or sweet)
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp tomato paste (optional but adds depth)
• 2 lbs (900 g) potatoes, thinly sliced (Yukon Gold or Russet work great)
• 2 cups (480 ml) beef broth (or half broth / half water)

For the Cheese Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups (480 ml) milk (whole milk is creamiest, but any works)
• 1 cup (240 ml) heavy cream (or replace with more milk)
• 2 tsp Dijon mustard (optional, boosts flavor)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella (for extra melt)

For the Topping (Optional but delicious)

• ½ cup shredded cheddar (extra, for the top)
• ¼ cup grated Parmesan (optional)
• Chopped parsley or green onions for garnish

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Step-by-Step

Guide to Making the Recipe

1) Preheat and Prep

Preheat your oven to 375°F (190°C). If your skillet is oven-safe, you can bake everything in the same pan. If not, lightly grease a 9×13-inch baking dish and set it aside.

Wash and peel your potatoes if you want (peeling is optional). Slice them thinly—about 1/8 inch—so they cook evenly. If you have a mandoline, this is the perfect time to use it.

2) Brown the Beef and Build Flavor

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into crumbles.

Once browned, drain excess grease if needed (leave a little for flavor). Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Add salt, pepper, paprika, oregano, thyme, and tomato paste (if using). Stir well so the beef becomes deeply seasoned and slightly saucy. Turn off the heat and set aside.

3) Make the Creamy Cheese Sauce

In a separate saucepan (or the same skillet after removing beef), melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.

Slowly whisk in the milk, then the cream. Keep whisking until smooth. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in Dijon mustard (optional), salt, and pepper. Remove from heat and add the cheddar and mozzarella, stirring until melted and silky.

4) Assemble the Bake

Now it’s layering time—the key to tender potatoes and even flavor.

Option A: Baking dish

1. Add a thin layer of cheese sauce on the bottom.
2. Add a layer of sliced potatoes (overlapping slightly).
3. Spoon some seasoned beef over the potatoes.
4. Pour cheese sauce over the beef.
5. Repeat layers until everything is used, ending with cheese sauce on top.

Option B: Oven-safe skillet
Layer directly in the skillet using the same method.

Pour the beef broth around the edges (not directly on top of the cheese). This helps steam-cook the potatoes while the top bakes into a golden cheesy crust.

5) Bake Until Bubbling and Tender

Cover tightly with foil and bake for 35 minutes.

Remove the foil and bake uncovered for 15–20 minutes, until the top is bubbly and lightly golden and the potatoes are fork-tender.

If you want a more browned top, broil for 1–3 minutes at the end—but watch closely.

6) Rest and Serve

Let the bake rest for 10 minutes before slicing. This helps the layers set so it doesn’t fall apart when serving.

Finish with parsley or green onions and serve warm.

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Flavor Variations and Creative Twists

One of the best things about this recipe is how easy it is to customize:

• Tex-Mex Twist: Add 1–2 tsp taco seasoning, stir in a cup of corn, and top with pepper jack. Serve with sour cream and jalapeños.
• Bacon Cheeseburger Style: Mix cooked crumbled bacon into the beef and add pickles on the side when serving (sounds odd—tastes amazing).
• Veggie Boost: Add chopped bell peppers, mushrooms, or spinach into the beef mixture.
• Spicy Kick: Add red pepper flakes, hot sauce in the cheese sauce, or diced green chiles.
• Extra Creamy: Replace half the broth with cream, or add a little cream cheese to the sauce.

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How to Serve

This bake is a full meal on its own, but it also pairs beautifully with simple sides:

• Fresh green salad with a tangy vinaigrette (perfect contrast to the rich cheese)
• Steamed green beans or roasted broccoli
• Pickles or a quick cucumber salad for a bright, crunchy bite
• Garlic bread if you’re going full comfort mode

It’s also great for potlucks because it stays warm for a while and slices neatly once rested.

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Tips & Variations

• Slice potatoes thinly: Thick slices = longer bake time and uneven texture.
• Don’t skip the rest time: It sets the layers and makes serving cleaner.
• Use Yukon Gold for creamy texture: Russets are great too—just slightly more fluffy.
• Make it ahead: Assemble, cover, refrigerate up to 24 hours. Add 10–15 minutes baking time if baking cold.
• Cheese matters: Freshly shredded cheese melts smoother than pre-shredded (which often has anti-caking agents).

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Final Thoughts

Cheesy Beef & Potato Skillet Bake is the kind of recipe that earns a permanent spot in your dinner rotation. It’s comforting without being complicated, rich without being fussy, and flexible enough to match your mood (or whatever is in your fridge). It gives you tender potatoes, savory beef, and a golden blanket of cheese in every bite—exactly what a comfort dinner should be.

If you’re feeding a family, hosting casual guests, or just want leftovers that reheat like a dream, this bake delivers every time. It’s simple, reliable, and the definition of hearty home cooking.

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FAQ

Can I use frozen potatoes (like hash browns or diced potatoes)?
Yes. Diced frozen potatoes work well—just expect slightly different texture. Thawing helps them cook more evenly.

Can I make this without cream?
Absolutely. Use all milk in the sauce, or replace cream with more broth + a bit more cheese for richness.

Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze up to 2–3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) until hot.

How do I keep the potatoes from being undercooked?
Slice them thin and make sure there’s enough liquid (broth) in the dish. Covering with foil for the first bake is key.

Can I swap ground beef for another meat?
Definitely. Ground turkey, chicken, or sausage all work well. If using very lean meat, add a touch more oil or butter for flavor.

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