1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent, about 5 minutes.
3. Add the hamburger meat to the skillet, cooking until browned and fully cooked. Drain any excess fat.
4. Add salt and pepper to taste, then stir in the cream of mushroom soup and sour cream, mixing until fully combined.
5. In a greased 9×13 inch baking dish, layer half of the sliced potatoes, followed by half of the meat mixture. Repeat the layers, finishing with a layer of potatoes on top.
6. Sprinkle the shredded cheddar cheese evenly over the casserole.
7. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the potatoes are tender and the cheese is golden brown.
8. Let the casserole cool slightly before garnishing with fresh parsley. Serve warm.

As Mama Lou always said, “A dish is only as good as the love you put into it.” So, take your time with each step, and don’t rush the process.