1. Preheat the oven to 375°F (190°C).

2. Peel the potatoes and dice them into small, even cubes. Chop the onions and mince the garlic.

3. In a skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic; sauté until the onions are translucent and fragrant—about 3-5 minutes.

4. Add the ground beef to the skillet, breaking it up with a spoon. Season with salt, pepper, thyme, and paprika. Cook until the beef is browned and fully cooked, around 5-7 minutes.

5. Stir in the beef broth and simmer for about 3-4 minutes.

6. In a large mixing bowl, gently fold the diced potatoes into the beef mixture, then mix in the sour cream and half of the shredded cheddar cheese.

7. Transfer the mixture into a large baking dish and spread it evenly. Top it off with the remaining cheddar cheese.

8. Cover the baking dish with foil and bake for 30 minutes.

9. After 30 minutes, remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and beautifully golden.

10. Allow the casserole to sit for about 10 minutes before serving.