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Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish with non-stick spray and set aside.
Peel and slice the potatoes thinly, about ¼ inch thick.
In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent and garlic fragrant.
Add the ground beef to the skillet and cook until browned and cooked through. Season with salt, pepper, oregano, and paprika and stir until combined.
Drain excess fat from the skillet, then sprinkle the flour over the beef mixture. Stir well to combine, and cook for another minute to brown the flour.
Gradually add the beef broth, milk and cream of mushroom soup to the skillet, stirring constantly. Continue cooking until the mixture thickens slightly, forming a gravy-like consistency.
In the bottom of the prepared baking dish put the sliced potatoes in an even layer, then sprinkle 1 cup of cheese over the potatoes, then spread the hamburger mixture on top.
Cover with foil and bake in preheated oven at 375 degrees Fahrenheit for about 45 minutes or until the potatoes are tender.
Uncover the dish, sprinkle the remaining shredded cheese evenly over the top, and bake for another 8-10 minutes or until the cheese melts and bubbles.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve.