Brown the Beef: In a skillet over medium heat, cook the ground beef until it’s no longer pink. Season with a bit of salt, pepper, and garlic powder. Drain excess fat; I like to add a pinch of smoked paprika here for a little depth, just like my mom used to.

Prepare the Potatoes and Onion: Peel and thinly slice the potatoes—aim for about ⅛ inch thick so they cook evenly. Chop the onion finely; a mandoline makes slicing super fast and uniform.

Grease the Crockpot: Lightly grease the inside of your crockpot with cooking spray or butter. This prevents sticking and makes cleanup easier.

Layer the Ingredients: Start with a layer of potatoes, followed by some onions, then a scoop of cooked ground beef. Repeat the layers until everything is used up, finishing with a layer of potatoes on top.

Mix the Sauce: In a mixing bowl, stir together the cream of mushroom soup, cream of chicken soup, milk, onion powder, and a bit more salt and pepper. Pour this mixture evenly over the layers in the crockpot.

Cook Low and Slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

Add the Cheese: About 20 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and let it melt into gooey perfection.

Serve and Enjoy: Let it rest for 5–10 minutes before serving. The flavors deepen as it sits, and the casserole holds its shape better.