Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes with their juice, beef broth, dried oregano, dried basil, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Lightly grease a 9×13-inch baking dish. Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
Spread half of the ground beef mixture evenly over the potatoes.
Layer the remaining sliced potatoes on top of the beef mixture.
Pour the remaining ground beef mixture over the top layer of potatoes, spreading evenly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are tender when pierced with a fork.
Remove from the oven and let the casserole rest for 5 minutes before serving.