Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, brown the ground beef with onion and garlic. Drain off any excess grease.
• In a medium bowl, combine the cream of mushroom soup and milk. Stir until smooth.
• In a 9x13 inch baking dish, layer half of the sliced potatoes. Sprinkle with salt and pepper.
• Spread the cooked ground beef mixture evenly over the potatoes.
• Pour the cream of mushroom soup mixture over the meat.
• Layer the remaining sliced potatoes on top. Sprinkle with salt and pepper.
• Cover the baking dish with foil.
• Bake for 30 minutes. Remove the foil and sprinkle with shredded cheddar cheese.
• Bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
• Let stand for a few minutes before serving.