Preheat the oven to 375°F (190°C).

Slice Russet potatoes into 1/4-inch rounds and soak them in cold water mixed with chicken bouillon for 10 minutes.

Par-boil the potatoes for just 1 minute until slightly tender, then drain and cool.

In a large cold skillet, add the ground beef, salt, and black pepper. Cook on medium heat for 5-7 minutes, breaking apart the beef as it browns.

Add the diced onion, bell pepper, and minced garlic, cooking until softened (about 3-4 minutes).

Season the mixture with chives, parsley, seasoned salt, granulated garlic, onion powder, and smoked paprika. Cook for an additional minute.

Melt butter in the center of the pan and mix in flour to form a roux. Cook for 1-2 minutes.

Gradually add beef broth, stirring continuously until the gravy thickens and is smooth. Adjust seasoning to taste.

In a separate pot, melt butter and whisk in flour, then slowly add milk while stirring for about 5-7 minutes until thickened. Season with salt and nutmeg.

Grease a 9 x 13 baking dish. Layer half the sliced potatoes, half the cheddar cheese, the beef mixture, and the bechamel sauce. Top with remaining potatoes and cheese.

Bake uncovered for 35-40 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.