Start by peeling and thinly slicing about four medium potatoes and chopping one onion into small pieces. Set aside.

In a large skillet over medium heat, add one pound of ground beef. Cook for about 5-7 minutes until browned and drain excess fat.

Stir in the chopped onions and cook for another 5-7 minutes until translucent.

Sprinkle in garlic powder, onion powder, salt, and pepper, and cook for another minute to meld flavors.

In a separate bowl, whisk together cream of mushroom soup and half a cup of milk until smooth.

Add the sliced potatoes to the skillet, pour the creamy soup mixture over, and mix gently.

Stir in one cup of shredded cheddar cheese until slightly melted into the mixture.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter. Pour the mixture into the dish.

Top with remaining shredded cheese, dot with butter, cover with foil, and bake for 30 minutes.

Remove the foil and bake for another 20-30 minutes until golden brown and potatoes are tender.

Let it rest for 10-15 minutes before serving to meld flavors together.