Directions:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened, about 2-3 minutes.
Add the ground beef (or turkey) to the skillet, breaking it apart as it cooks. Cook until browned and fully cooked through. Season with salt, pepper, thyme, and paprika. Set aside.
In a separate bowl, mix together the sour cream and milk to create a creamy sauce. You can adjust the consistency by adding more milk if needed.
Layer the bottom of the prepared baking dish with a portion of the sliced potatoes, followed by a layer of the cooked meat mixture. Repeat these layers until all the ingredients are used up, finishing with a layer of potatoes on top.
Pour the sour cream and milk mixture evenly over the casserole layers. Sprinkle the shredded cheddar cheese on top.
If you prefer a crispy topping, sprinkle breadcrumbs over the cheese layer.
Cover the casserole with aluminum foil and bake for 45 minutes. Afterward, remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.
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