Preheat your oven to 350°F. Peel and slice the potatoes into ¼-inch rounds and set them aside.

Measure all your seasonings (salt, black pepper, onion powder, and garlic powder) into a small bowl and shred the cheddar cheese if not already shredded.

Heat a large skillet over medium-high heat and add the ground beef. Cook until browned—about 8-10 minutes.

Drain off excess fat and let the meat sit for a minute or two for better flavor.

In a large mixing bowl, combine the cream of mushroom soup and milk, mixing until smooth.

Add the seasonings and stir until combined.

Grease a 9x13-inch baking dish and layer half of the potato slices, half of the cooked ground beef, half of the sauce, and half of the cheese. Repeat the layers.

Cover with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes.

Remove from oven and let rest for 10 minutes before serving.