Prepare the Meat Filling: In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft and golden. Add minced garlic, grated carrot, and diced bell pepper, and cook for another 3–4 minutes.

Cook the Ground Meat: Add the ground meat to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, black pepper, paprika, and thyme. Stir in the tomato paste and mix well to coat everything evenly. Cook for 5 more minutes, then remove from heat and set aside.

Prepare the Potatoes: Peel and slice the potatoes into thin, even rounds. For best results, use a mandoline slicer. Parboil the slices in salted water for about 5 minutes until slightly tender but not fully cooked. Drain well.

Make the Cream Mixture: In a bowl, whisk together cream (or milk) and eggs. Add a pinch of salt and pepper. This mixture will help bind the layers and create a smooth, custard-like texture once baked.

Assemble the Layers: Preheat your oven to 180°C (350°F). Grease a baking dish with butter or oil. Begin with a layer of potato slices, overlapping slightly. Add a layer of the cooked meat mixture, then sprinkle a handful of cheese. Repeat the layers until all ingredients are used, finishing with potatoes and cheese on top.

Add Cream Mixture: Slowly pour the cream and egg mixture over the layered dish, allowing it to seep through all the layers evenly. Sprinkle breadcrumbs on top if desired for an extra crispy crust.

Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes until the top is golden and bubbling.

Serve: Let it rest for about 10 minutes before slicing. Garnish with fresh parsley and serve warm.