Preheat your oven to 375°F (190°C).

Peel and dice your Yukon Gold or Russet potatoes into small, even cubes.

Chop one medium yellow onion and mince a few garlic cloves.

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.

Add the ground beef to the skillet, season with salt, black pepper, dried thyme, and paprika. Cook until the beef is browned and cooked through, about 7-10 minutes.

Pour in the beef broth, stir well, and let simmer on low heat for about 3-5 minutes.

Combine the diced potatoes with the beef mixture, then fold in sour cream and half of the shredded cheddar cheese.

Transfer the mixture to a greased baking dish, spreading evenly. Top with remaining shredded cheddar cheese.

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

Remove foil and continue baking for an additional 10-15 minutes, until cheese is melted and bubbly.

Let the casserole rest for about 10 minutes before serving.