Step 1: Brown the Ground Beef

1. Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon.
2. Add the diced onion and minced garlic to the skillet and cook for another 2-3 minutes, until the onion becomes translucent.
3. Season with smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to combine. Drain any excess fat and set the beef mixture aside.

Step 2: Prepare the Slow Cooker

1. Spray the inside of your slow cooker with non-stick cooking spray or lightly grease it with oil to prevent sticking.
2. Thinly slice the potatoes into uniform rounds, about 1/4-inch thick, to ensure even cooking.

Step 3: Make the Sauce

1. In a mixing bowl, whisk together the cream of mushroom soup, sour cream, and beef broth. This creamy mixture will create a rich, flavorful sauce for the casserole.

Step 4: Assemble the Layers

1. Start by spreading a thin layer of the creamy sauce at the bottom of the slow cooker.
2. Layer half of the sliced potatoes evenly over the sauce.
3. Add half of the ground beef mixture over the potatoes, followed by half of the remaining sauce.
4. Sprinkle 3/4 cup of cheddar cheese over the beef layer.
5. Repeat the layers: potatoes, ground beef, sauce, and finish with the remaining cheddar and mozzarella cheese on top.

Step 5: Cook the Casserole

1. Cover the slow cooker with the lid and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the cheese is bubbly and golden.
2. To check doneness, insert a fork into the potatoes—they should be soft and easily pierced.

Step 6: Garnish and Serve

1. Once the casserole is cooked, let it sit for 10 minutes to set before serving.
2. Garnish with fresh parsley, chives, or crumbled turkey bacon for added flavor and presentation.
3. Serve warm, and enjoy your hearty, comforting Cowboy Potato Casserole!