Peel and slice the potatoes into uniform 1/4-inch rounds, then soak in cold water for 20 minutes. Drain and pat dry.

Brown the ground beef in a skillet over medium-high heat for 8-10 minutes, breaking it into smaller pieces, then drain excess fat.

In a mixing bowl, combine cream of mushroom soup, milk, onion powder, garlic powder, and season with salt and black pepper.

Spray the Crockpot with cooking spray. Layer a third of potato slices, half the beef, soup mixture, and one cup of cheese. Repeat, finishing with potatoes and cheese on top.

Cover and cook on high for 3-4 hours. Do not lift the lid. Potatoes should be fork-tender when done.

Allow the casserole to rest for 10 minutes before serving to let the cheese set. Stir gently to combine layers before plating.