1. Preheat oven to 375°F (190°C).

2. Peel and thinly slice the potatoes. Dice the onion and shred the cheese if needed.

3. In a large skillet over medium heat, cook the ground beef with onion, salt, pepper, garlic powder, and paprika until browned. Drain excess fat.

4. In a bowl, whisk together cream of mushroom soup and milk until smooth.

5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of the soup mixture on the bottom.

6. Layer half of the sliced potatoes, half the beef mixture, and some soup mix. Repeat the layers.

7. Top with shredded cheddar cheese.

8. Cover with foil and bake for 45–50 minutes.

9. Remove foil and bake for an additional 15–20 minutes until the cheese is golden and bubbly.

10. Let rest 5–10 minutes before serving. Garnish with parsley if desired.