Brown the ground beef in a large skillet over medium-high heat. Then add the diced onion and cook until translucent. Drain any excess fat and remove from the heat.

To the skillet, add the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until well combined.

Place half of the sliced potatoes in a flat layer on the bottom of a greased (or lined) crockpot.

Pour half of the ground beef mixture over the potatoes. Top with half of the shredded cheese.

Add another layer of potatoes and pour the remaining ground beef mixture over the potatoes. Top with the remaining shredded cheese.

Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the potatoes are fork tender.