In a large skillet, heat a splash of oil over medium heat. Add the ground beef and chopped onion, cooking for 5-7 minutes until browned.

Wash and thinly slice your potatoes to approximately 1/8-inch thick.

Layer half of the sliced potatoes in the crockpot, followed by half of the beef mixture and a generous portion of cheddar cheese. Repeat with remaining ingredients.

In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over the layered ingredients in the crockpot.

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

In the last 15 minutes, sprinkle the remaining cheddar cheese on top and cover to melt.

Serve on plates or in bowls, garnished with fresh parsley or chives if desired.