In a large skillet, brown the ground beef over medium heat for 7–10 minutes until fully cooked and no longer pink. Add chopped onion and cook for 2–3 minutes until softened.

Wash and peel the potatoes, then slice them into 1/8-inch thick rounds.

Layer half of the sliced potatoes in the bottom of the crockpot, followed by half of the beef and onion mixture, then half of the cheddar cheese. Repeat layers with remaining ingredients.

In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour this sauce over the layered ingredients.

Cover the crockpot and set to cook on low for 6 to 8 hours.

In the last 15 minutes of cooking, sprinkle the remaining cheddar cheese over the top and let it melt.

Once cooking is complete, garnish with fresh herbs if desired and serve warm.