Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
Wash, peel, and slice potatoes into 1/4-inch rounds. Finely dice the onion and mince the garlic.
In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spoon.
Once browned, add diced onion. Cook until softened (3-4 minutes), then add garlic and cook for 30 seconds.
Season beef mixture with salt, pepper, thyme, and paprika. Stir well.
Pour in beef broth and simmer for 2-3 minutes to reduce slightly.
Layer half the potatoes in the baking dish. Spread half the beef mixture on top. Repeat layers.
In a bowl, whisk sour cream with a pinch of salt and pepper. Spread evenly over the top layer.
Sprinkle shredded cheddar cheese evenly over the casserole.
Cover with foil (not touching cheese) and bake for 30 minutes.
Remove foil and bake an additional 15 minutes until potatoes are tender and cheese is golden and bubbly.
Let rest for 5-10 minutes before serving.