Instructions

• Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add 1 pound ground beef, 1 medium diced yellow onion, and 2 cloves minced garlic to the skillet. Cook, breaking the beef into small pieces, until the beef is no longer pink and the onion is softened.
• Drain off excess fat from the skillet (or blot with paper towels), return the beef mixture to the skillet, then stir in ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon smoked paprika. Cook for 1 more minute, then remove from heat.
• In a medium bowl, stir together the 10.5-oz can cream of mushroom soup, ½ cup milk, and ½ cup sour cream (use sour cream if you want extra creaminess) until smooth and combined.
• Arrange one-third of the thinly sliced potatoes in an even layer in the bottom of the prepared casserole dish (use a mandolin to slice potatoes thinly and uniformly).
• Spread half of the cooked beef mixture evenly over the potato layer, then sprinkle ½ cup of the shredded sharp cheddar over the beef.
• Repeat: add a second even layer of one-third of the potato slices, spread the remaining cooked beef over them, and sprinkle another ½ cup shredded cheddar.
• Add the final one-third of the potato slices as the top layer. Pour the cream-of-mushroom mixture evenly over the potatoes. Sprinkle the remaining shredded cheddar (the remaining 1 cup) evenly over the top.
• Cover the casserole tightly with aluminum foil and bake in the preheated oven for about 1 hour, or until the potatoes are tender when pierced with a knife.
• Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and slightly golden.
• Let the casserole rest for a few minutes, garnish with fresh parsley, and serve.