In a skillet over medium heat, cook 1 pound of ground beef and 1 chopped onion until the meat is browned and the onion is translucent, about 5–7 minutes. Drain excess fat.

Wash and thinly slice approximately 1 pound of fresh potatoes into even 1/8-inch rounds.

In your Crockpot, layer half of the sliced potatoes, half of the cooked ground beef mixture, and a generous sprinkle of 1 cup of shredded cheddar cheese. Repeat layers.

In a mixing bowl, combine 1 can of cream of mushroom soup, 1 cup of whole milk, garlic powder, salt, and pepper. Whisk until smooth and pour over ingredients in the Crockpot.

Cover the Crockpot and cook on low for 6 to 8 hours until potatoes are tender and cheese is melted.

In the last 15 minutes of cooking, sprinkle any remaining cheddar cheese on top and cover.

Stir gently to mix in the melted cheese, serve in bowls, and optionally garnish with fresh parsley or chives.