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In a large skillet, heat butter or oil over medium-low heat. Add onions with a pinch of salt and black pepper and cook slowly until golden brown and soft, then add garlic and cook for 30 more seconds. Remove and set aside.
Slice potatoes and put in water to rinse. Dry off and sprinkle with a little salt then cook in oven at 400°F for 15 minutes to draw out the moisture.
In the same pan, cook the ground beef until browned. Add oregano, thyme, salt, and pepper. Stir to combine. If using higher fat ground beef, strain some of the fat out.
Sprinkle flour over the cooked beef and stir for 1–2 minutes. Add onion and garlic. Slowly whisk in milk and heavy cream, then add the Worcestershire sauce. Simmer until thickened slightly, then stir in 1 cup of the Parmesan until melted and smooth. Taste for salt and pepper.
Layer half the sliced potatoes in a greased baking dish. Spoon half the beef mixture over the top. Repeat with remaining potatoes and beef mixture.
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover, add the rest of the Parmesan, and bake another 15 minutes until bubbly and golden on top.
Let it sit for 10–15 minutes before serving so the sauce can set.