Ingredients
- 1 lb ground meat (beef, turkey, or sausage)
- 2 medium-sized potatoes, diced into small cubes
- 1 cup heavy cream or half-and-half
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant—I always watch this carefully to prevent burning.
- Add the ground meat to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes until nicely browned, then season with salt, pepper, paprika, and dried thyme.
- Stir in the diced potatoes, making sure they’re coated with the flavorful meat mixture. Let them cook for about 5 minutes, stirring occasionally. You’ll notice they start to develop a slight golden edge.
- Pour in the heavy cream or half-and-half, stirring to incorporate all the browned bits from the bottom of the pan. These little flavor bombs are what make one-pan cooking so magical!
- Cover the skillet and reduce heat to medium-low. Simmer for 10-12 minutes until the potatoes are fork-tender and the sauce has thickened slightly. If the sauce reduces too quickly, add a splash of water or broth.
- Sprinkle the shredded cheese evenly over the top and cover again just until melted, about 2 minutes. The cheese should create lovely stretchy pulls when you serve it.
- Remove from heat and let stand for 2-3 minutes to allow the sauce to thicken further. I find this brief rest makes all the difference in texture and helps the flavors settle.
- Garnish with fresh chopped parsley if desired, and serve directly from the skillet for that rustic, comforting presentation that makes everyone feel right at home.