Prep time 10 minutes
Cook time 30 minutes to 35 minutes
Serves 4
Ingredients
- 1 tablespoon neutral oil, such as canola or vegetable
- 1 pound lean ground beef
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided, plus more for garnish
- 1 1/2 pounds baby gold potatoes, peeled if desired and halved
- 2 teaspoons fresh thyme leaves (about 8 sprigs), plus more for garnish
- 1 teaspoon paprika
- 1 1/2 cups low-sodium beef broth
- 1/4 cup heavy cream
- 4 ounces shredded sharp cheddar cheese (about 1 cup)
Instructions
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, 1 diced medium yellow onion, 1 teaspoon garlic powder, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 6 to 8 minutes.
- Stir in 1 1/2 pounds halved baby gold potatoes, 2 teaspoons fresh thyme leaves, 1 teaspoon paprika, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Stir in 1 1/2 cups low-sodium beef broth and 1/4 cup heavy cream; bring to a simmer. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir. Continue to cook uncovered, reducing the heat to medium-low if the pan begins to look dry, until the potatoes are tender, 10 to 15 minutes more.
- Stir in 4 ounces shredded sharp cheddar cheese until melted. Taste and season with more kosher salt as needed. Garnish with more fresh thyme leaves and black pepper if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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