In a large skillet, heat a splash of oil over medium heat. Add 1 pound of ground beef and 1 finely chopped onion, cooking for about 6-8 minutes until the beef is browned and the onion is translucent.

Wash and slice 4-5 medium potatoes into 1/8-inch thick rounds, then set aside.

In your Crockpot, layer half of the sliced potatoes, followed by half of the browned meat mixture, and 1 cup of shredded cheddar cheese. Repeat the layers with the remaining ingredients.

Whisk together 2 cans of cream of mushroom soup, 1 cup of milk, 1 teaspoon of garlic powder, and season with salt and pepper to taste. Pour the mixture over the layered ingredients.

Cover and cook on low heat for about 6 to 8 hours.

In the final 15 minutes of cooking, sprinkle an additional 1 cup of shredded cheddar cheese on top and cover again.

Once done, let cool slightly, serve on plates, and garnish with freshly chopped parsley or chives.