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Heat 1 tablespoon olive 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, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 6 to 8 minutes.
Stir in 1 ½ pounds halved baby gold potatoes, ½ cup thinly sliced sun-dried tomatoes, 2 teaspoons fresh thyme leaves, and 1 teaspoon dried Italian seasoning until combined.
Stir in 1 ½ cups low-sodium chicken broth and ½ 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 1 ounce finely grated Parmesan cheese until melted. Taste and season with more kosher salt as needed.
Garnish with more fresh thyme leaves, black pepper, and Parmesan cheese if desired.