Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet over medium heat, brown the ground pork seasoned with salt, pepper, thyme, and paprika for 8-10 minutes.

Sauté the chopped onion and minced garlic in the same skillet for 3-4 minutes until the onion is translucent.

Sprinkle flour over the sautéed onion and garlic, stirring for about 1 minute to create a roux.

Whisk in chicken broth and milk, cooking for 3-5 minutes until the mixture thickens.

Layer half of the sliced potatoes in the greased baking dish, followed by half of the ground pork.

Pour half of the creamy sauce over the pork and potatoes and sprinkle with ¾ cup of shredded cheddar cheese.

Repeat layering with the remaining sliced potatoes, pork, sauce, and cheese.

If desired, sprinkle breadcrumbs over the casserole for a crispy topping.

Cover with foil and bake for 40 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden brown.

Let the casserole rest for about 5 minutes before serving.