Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add olive oil. Once hot, add chopped onion. Sauté until translucent.

Add minced garlic and the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.

Stir in the cream of mushroom soup, beef broth, salt, pepper, paprika, and Italian seasoning. Mix everything until well combined.

In a greased 9×13-inch baking dish, layer half of the sliced potatoes on the bottom.

Pour half of the beef mixture over the potatoes. Add the remaining potatoes on top.

Spread the remaining beef mixture over the potatoes. Top with shredded cheese.

Cover the dish tightly with foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.