Preheat the oven and prepare the potatoes

• Preheat the oven to 180 °C.
• Peel the potatoes and slice them thinly.
• Season the potato slices with salt and pepper.

Brown the beef with onion and garlic

• Heat a frying pan and brown the ground beef until no longer pink.
• Add the diced onion and minced garlic and cook until softened.
• Drain off excess fat and season with salt, pepper and paprika.

Make the creamy cheese sauce

• Whisk the cream of mushroom soup with the milk in a bowl.
• Stir in the melted butter and half of the shredded cheddar.

Layer the casserole

• Spread a thin layer of sauce in the baking dish.
• Layer half of the potatoes, then all of the beef mixture.
• Top with the remaining potatoes and pour over the rest of the sauce.

Bake the casserole

• Cover with foil and bake until the potatoes are tender.
• Remove the foil, scatter the remaining cheddar on top and bake until golden and bubbling.

Rest and serve

• Let the casserole rest before slicing.
• Serve hot.