Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Break it apart while cooking. Add chopped onion and garlic. Cook until soft and fragrant. Drain extra fat before using.

Peel and slice potatoes into thin pieces. Try to keep slices even for smooth cooking. This helps potatoes cook evenly in the crockpot and absorb flavors well during slow cooking.

In a bowl, mix cream of mushroom soup, milk, salt, pepper, and paprika. Stir until smooth and creamy. This sauce will bring all ingredients together and create rich flavor.

Start by placing a layer of potatoes in the crockpot. Add cooked beef on top. Pour some cream sauce over it. Repeat layers until all ingredients are used. Make sure sauce spreads evenly.

Cover the crockpot with lid. Cook on low heat for six hours. The potatoes should become soft and tender. The flavors will blend slowly into a rich, comforting dish.

In the last 30 minutes, sprinkle shredded cheddar cheese on top. Let it melt completely. The cheese adds a creamy, golden finish to the casserole.

Turn off the crockpot and let it rest for a few minutes. Serve warm with a spoon. Enjoy the soft potatoes, juicy beef, and melted cheese in every bite.