Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.
Season the beef mixture with salt, black pepper, dried thyme, and paprika. Stir well and cook for another 2 minutes.
In a mixing bowl, combine sour cream and beef broth until smooth.
Lightly grease a 9×13 inch casserole dish.
Layer half of the sliced potatoes evenly on the bottom of the casserole dish.
Spread half of the cooked ground beef mixture over the potatoes.
Drizzle half of the sour cream and beef broth mixture over the beef layer.
Sprinkle half of the shredded cheddar cheese on top.
Repeat layers with the remaining potatoes, ground beef mixture, sour cream mixture, and cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly and the potatoes are tender.
Let the casserole rest for 5 minutes before serving.