In a skillet over medium heat, brown the ground beef with chopped onions until there's no pink left, which should take about 5-7 minutes. Remember to drain the excess fat.

Wash the potatoes and slice them thinly, keeping them around 1/8 inch thick.

In your crockpot, layer half of the sliced potatoes at the bottom, followed by half of the beef and onion mixture, and then a portion of the shredded cheddar. Repeat with the remaining ingredients, finishing with a sprinkle of cheese on top.

In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until it’s smooth. Pour this over everything in the crockpot.

Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted and bubbly.

About 15 minutes before serving, sprinkle the rest of the cheddar cheese on top and cover again to allow it to melt.

Garnish with fresh parsley or chives before serving.