Preheat the oven to 375°F (190°C).

Thinly slice about four medium potatoes into ¼-inch rounds and set aside in cold water.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic for 3-4 minutes.

Add 1 pound of ground beef along with Italian seasoning, paprika, salt, and pepper; cook until browned for about 6-8 minutes.

Grease a 9x13-inch baking dish and layer half of the sliced potatoes, then half of the ground beef mixture, followed by half of the cheddar cheese. Repeat these layers.

Pour beef broth and optional milk over the entire casserole.

Cover with aluminum foil and bake for 35-40 minutes until the potatoes are tender.

Remove foil and sprinkle the remaining Parmesan cheese on top. Bake uncovered for an additional 10 minutes.

Let the casserole rest for about 5 minutes before serving. Garnish with freshly chopped parsley.