1. In a skillet, cook ground beef over medium heat until browned. Drain excess fat and season with garlic powder, onion powder, salt, and pepper.

2. Wash, peel, and slice potatoes thinly using a mandolin or sharp knife.

3. In a greased 9×13-inch baking dish, layer half the potatoes, then half the beef, and sprinkle with cheese. Repeat with remaining layers.

4. In a bowl, mix cream of mushroom soup with milk until smooth. Pour over the casserole.

5. Cover the dish with foil and bake at 375°F (190°C) for 60 minutes.

6. Remove foil and bake an additional 15–20 minutes until golden and bubbly.

7. Let rest for 5 minutes before serving.