Preheat the oven to 375°F (190°C). Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.

Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened, about 3-4 minutes.

Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked, about 8 minutes.

Pour in beef broth and stir well, letting the mixture simmer for 2-3 minutes to meld flavors. Remove the skillet from heat.

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

Transfer the beef and potato mixture into a 9x13 inch baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.

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

Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.

Once baked, allow the casserole to rest for 10 minutes before serving for best texture.