- 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.