Preheat oven to 375°F (190°C).

In a skillet, cook the ground beef with chopped onion and garlic until browned. Drain excess fat.

Season with salt, pepper, and paprika. Stir well to combine.

In a bowl, whisk together the beef broth, cream of mushroom soup, sour cream, and flour until smooth.

Layer the sliced potatoes in the bottom of a greased 9×13-inch baking dish.

Pour half of the soup mixture over the potatoes.

Spread the cooked beef mixture evenly over the top of the potatoes.

Pour the remaining soup mixture over the beef.

Cover the dish with foil and bake for 40 minutes.

Remove the foil, sprinkle with shredded cheddar cheese, and drizzle melted butter on top.

Bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and the potatoes are tender.

Remove from the oven and let rest for a few minutes before serving.