Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.

In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it apart and cooking for about 5-7 minutes until browned. Drain excess fat.

Add chopped onion and minced garlic into the skillet, cooking for 3-4 minutes until onion is soft and translucent.

Layer thinly sliced potatoes in the greased baking dish. Sprinkle salt, pepper, Italian seasoning, and paprika over the first layer.

Spread the sautéed ground beef mixture over the potatoes, then sprinkle shredded cheddar and grated Parmesan cheeses on top.

Pour beef broth around the edges of the dish and cover tightly with aluminum foil. Bake for 30 minutes.

Remove foil and bake uncovered for an additional 15-20 minutes until potatoes are fork-tender and cheese is golden.

Let the casserole rest for 10 minutes before serving, garnishing with fresh parsley.