Preheat your oven to 375°F (190°C).

Peel the potatoes and cut them into small, even cubes.

Chop the yellow onion and mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened.

Add the ground beef to the skillet, seasoning it with salt, black pepper, thyme, and paprika. Cook while breaking up the meat until it’s browned and fully cooked.

Pour in the beef broth and stir well, letting it simmer for a few minutes to meld the flavors. Remove the skillet from heat.

In a large mixing bowl, combine the diced potatoes with the beef mixture. Gently fold in the sour cream and half of the shredded cheddar cheese until everything is well incorporated.

Transfer the beef and potato mixture into a baking dish, spreading it out evenly. Top with the remaining cheddar cheese.

Cover the dish tightly with foil and bake in your preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue baking for an additional 10 to 15 minutes or until the cheese is melted and bubbling.

Allow the casserole to rest for 10 minutes before serving to ensure optimal texture.