Preheat your oven to 375°F (190°C). Gather all your ingredients.

Thinly slice 4 to 5 medium potatoes to about ¼-inch thickness.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1 chopped medium onion and 2 minced garlic cloves for 3-4 minutes.

Add 1 pound of lean ground beef to the skillet. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of paprika, salt, and pepper. Cook until browned, 5-7 minutes.

Grease a baking dish. Layer half of the sliced potatoes, half of the beef mixture, and half of 1 ½ cups shredded cheddar cheese. Repeat with remaining ingredients.

Pour ½ cup of beef broth and ¼ cup of milk evenly over layers in the baking dish.

Cover the dish with aluminum foil and bake for 35-40 minutes.

Remove the foil and sprinkle with ½ cup of grated Parmesan cheese. Bake uncovered for an additional 10 minutes until golden brown.

Let the casserole rest for about 5 minutes and garnish with fresh parsley.