Preheat oven to 350°F and spray a 9x13 dish with nonstick spray.

Brown the ground beef in a skillet, seasoning with salt, pepper, and smoked paprika as it cooks. Drain the fat, then add the onion and cook 1-2 minutes until soft. Add the garlic and cook 1 minute more. Set aside.

In a bowl, whisk together the soup, milk, dried thyme, and onion powder.

Layer half the potatoes, half the beef, and half the soup mixture in the dish. Repeat with the remaining potatoes, beef, and soup, then top with the cheddar.

Cover with foil and bake 60 minutes, or until potatoes are fork tender. Remove the foil and bake 10 minutes more to melt the cheese.

Let rest a few minutes to set before serving.