01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
In a medium bowl, add the cheddar cheese soup, evaporated milk, and heavy cream. Mix until combined and set aside.
03 -
Wash and dry your potatoes, and using a sharp knife or mandoline, cut them into 1/8-inch slices.
04 -
Heat a 12-inch skillet over medium-high heat. Add the ground beef and diced onion, cooking until browned. Add garlic, paprika, salt, and black pepper. Cook for another minute before draining and removing to a plate.
05 -
Add a layer of sliced potatoes into an oven-safe skillet or baking dish, followed by 1/3 of the cheese sauce and 1/3 of the browned ground beef. Repeat with another layer of potatoes, cheese sauce, and ground beef. Repeat one more time, but do not add the shredded cheese.
06 -
Cover the dish and bake for 1 hour, or until the potatoes are fork-tender.
07 -
Remove the casserole from the oven, add the shredded cheddar cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted.
08 -
Let the casserole cool for 10 minutes. Garnish with freshly chopped parsley before serving.