Layered Supper Skillet
Get ready to elevate your weeknight dinner game with this comforting and hearty Layered Supper Skillet! This one-pan recipe combines savory ground beef, aromatic onions and garlic, tender slices of carrots and spinach, and creamy layers of thinly sliced potatoes, all brought together with a luscious drizzle of heavy cream and a gooey blanket of melted cheddar cheese. Seasoned with a delightful blend of paprika, Worcestershire sauce, and fresh parsley, this dish offers a perfect harmony of flavors and textures. Best of all, it’s cooked entirely in one skillet, making cleanup a breeze! Ideal for a family-friendly meal, this layered creation is as visually stunning as it is satisfying. Perfect for those seeking quick, wholesome comfort food with plenty of vegetables and minimal fuss!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 2 medium, thinly sliced carrots
- 2 cups baby spinach
- 2 medium, thinly sliced russet potatoes
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons (optional for garnish) chopped fresh parsley
Instructions
Heat a large, deep skillet over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 5 minutes. Drain any excess fat from the skillet.
Season the beef with salt, black pepper, paprika, and Worcestershire sauce. Stir well to combine.
Distribute the thinly sliced carrots evenly over the beef layer. Top the carrots with the baby spinach, spreading it to create a flat layer.
Arrange the thinly sliced potatoes over the spinach in overlapping concentric circles, covering the whole surface of the skillet.
Pour the heavy cream evenly over the potato layer, ensuring all potatoes are lightly coated.
Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
Remove the lid and sprinkle the shredded cheddar cheese evenly over the potatoes. Cover again for 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and let the skillet sit for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.0 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3971 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
