Preheat your oven to 375°F/190°C and lightly grease a 9x13” casserole dish.

In a large skillet, heat the olive oil over medium heat. Add the ground beef to the skillet, along with the onion and garlic. Cook until the beef is no longer pink, breaking it up into small pieces as it cooks. Once done, drain off any excess fat.

Season with salt, pepper, and smoked paprika, and cook for one more minute. Remove from heat, and set aside.

In a bowl, mix the cream of mushroom soup, milk, and sour cream until well combined.

Place a third of the thinly sliced potatoes at the bottom of the casserole dish, and spread half of the cooked ground beef over the potatoes. Sprinkle with ½ cup of cheddar cheese. Repeat another layer of potatoes, beef, and ½ cup of cheese.

Then do a final layer of potatoes, and pour the cream of mushroom mixture all over the casserole. Sprinkle with the remaining cheese.

Cover the casserole dish with aluminum foil and bake in the preheated oven for about 1 hour, or until the potatoes are tender.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and slightly golden.

Let the casserole rest for a few minutes before serving. Garnish with fresh parsley.