1-Getting started: Begin by preheating your oven to 350°F and coating a 9×13-inch baking dish with nonstick spray to ensure nothing sticks.

2-First, in a skillet over medium-high heat, brown 1.5 pounds of ground beef along with 1 finely diced yellow onion, seasoning with kosher salt and freshly ground black pepper to taste, then drain any excess fat.

3-Next, in your prepared baking dish, start layering by adding the sliced russet potatoes about 4 pounds peeled and cut into 1/4-inch pieces seasoning each layer with a bit more salt and pepper for even flavor.

4-After the potatoes, add a quarter of the cooked beef mixture and a quarter of the 2 cups of grated cheddar cheese, then repeat the process until all ingredients are used.

5-In a separate bowl, mix one 10.75-ounce can of condensed cheddar soup, one 12-ounce can of evaporated milk, 1/2 cup of milk, and 1/2 teaspoon of garlic powder until smooth, and pour this creamy sauce evenly over the layers.

6-Cover the dish with foil and bake for 60 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and bubbling.

7-Let the casserole stand for a few minutes before serving to allow it to set, making it easier to dish out.