Brown the Beef: In a skillet over medium heat, brown the ground beef with chopped onion until there’s no pink remaining, about 5-7 minutes.

Slice the Potatoes: Thinly slice fresh potatoes to about 1/8-inch thick.

Layer in the Crockpot: Layer half of the sliced potatoes, half of the cooked beef mixture, and a portion of cheddar cheese. Repeat with remaining ingredients.

Prepare the Sauce: Whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour over layered ingredients.

Cook Slowly: Cover and cook on low for 6 to 8 hours until potatoes are tender.

Add More Cheese: In the last 15 minutes, sprinkle additional cheddar cheese on top.

Garnish: Optional: Add fresh parsley or chives before serving.