Spray a 13x9 baking dish with cooking spray and preheat oven to 350 degrees.

Add ground beef and onion to a large skillet, season with salt and pepper then cook until ground beef is cooked though and crumbled. Drain fat then set aside.

Cut potatoes into thin slices (less than 1/4 inch). Add one layer of potato slices to the bottom of the baking dish. Sprinkle potatoes with salt and pepper. Top potatoes with 1/4 of beef mixture. Top beef with 1/4 of shredded cheese. Repeat this process three more times.

Combine condensed cheddar soup, evaporated milk, milk, salt, garlic powder and pepper then whisk until smooth. Pour mixture over potato/beef/cheese layers. Cover dish with aluminum foil then bake at 350 degrees for one hour. Remove foil then continue baking for an additional 15 minutes or until potatoes are tender and dish is light golden brown and bubbly.

NOTES:

If potatoes aren't tender after total baking time, cover dish with aluminum foil and continue baking until potatoes are tender.

Don't use the reduced calorie/fat condensed soup in this recipe. I tried it once and the dish was dry and not as creamy.