First things first, preheat your oven to 375°F (190°C). While that’s heating up, go ahead and slice your potatoes, chop your onion, and gather your ingredients. Trust me, having everything ready before you start cooking makes the process so much smoother.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and crumbled. Toss in the chopped onion and cook until it’s softened. Season with garlic powder, paprika, salt, and pepper. Drain any excess grease and set the beef mixture aside.

Grab a 9x13-inch baking dish and lightly grease it. Start by spreading half of the sliced potatoes in an even layer at the bottom. Sprinkle a bit of salt and pepper over them, then add half of the ground beef mixture. Repeat the layers with the remaining potatoes and beef.

In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the casserole. Use a spoon to gently spread it out so it covers everything nicely.

Sprinkle the shredded cheddar cheese over the top. This is where the magic happens—that melty, golden cheese crust is pure heaven.

Cover the baking dish with aluminum foil and bake in your preheated oven for 45 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.