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In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink. Drain any excess fat.
In the slow cooker, layer half of the cubed potatoes, followed by half of the beef mixture. Sprinkle with half of the salt, pepper, and paprika.
Repeat the layers with the remaining potatoes and beef mixture, seasoning again with the remaining salt, pepper, and paprika.
Pour the beef broth over the layers in the slow cooker.
Cover and cook on low for 6-7 hours or until the potatoes are tender.
About 30 minutes before serving, sprinkle the cheddar and mozzarella cheeses over the top of the casserole. Cover and let the cheese melt.
Once the cheese is melted and bubbly, garnish with fresh parsley if desired. Serve hot.