Description
A reliable, budget-friendly one-pot dinner that combines browned ground beef, tender potatoes, and a rich homemade cheese sauce. It’s a forgiving, crowd-pleasing comfort food that takes about 45 minutes to make.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 fat ratio)
- 3 lbs yellow potatoes (Yukon Gold or red), cut into 1-inch cubes
- 3 tablespoons butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium)
- 2 cups shredded cheddar cheese (from a block)
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Water for boiling potatoes
- Salt for boiling potatoes
Instructions
- Peel or leave skin on potatoes and cut into uniform 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well and let steam off excess moisture.
- While potatoes cook, heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and crumbly, then drain excess fat. Set aside.
- In the same skillet, melt butter over medium heat. Add diced onion and cook for 2-3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant but not browned. Stir in garlic powder and onion powder.
- In a large pot or clean bowl over low heat, combine heavy cream and chicken broth. Warm gently without boiling. Add shredded cheddar and Monterey Jack cheese, stirring constantly until melted and smooth. If too thick, add a splash of broth; if too thin, simmer briefly.
- Add the drained potatoes and browned beef to the cheese sauce. Gently fold to combine, being careful not to mash the potatoes. Stir in dried parsley. Taste and adjust salt and pepper.
- Serve immediately for a creamy texture, or transfer to a greased 9×13 baking dish, top with extra cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
Grate your own cheese to ensure smooth melting. Drain potatoes thoroughly to prevent a watery sauce. Use low-sodium broth to control saltiness. For a richer sauce, add a tablespoon of cold butter at the end. This recipe does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 580
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: ground beef casserole, cheesy potatoes, one pot dinner, comfort food, easy weeknight dinner, budget meals, family friendly