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Prep the Potatoes: Thinly slice the potatoes, about ⅛-inch thick, and immediately plunge them into water. This helps to keep them from going brown while you prep everything else.
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Heat Up: Preheat your oven to a cozy 350°F (177°C). Lightly grease a 9×13-inch baking dish and set it aside for now.
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Meaty Matters: In a sizable 4-5 quart saucepan or Dutch oven, brown the ground beef, diced onions, and garlic over medium-high heat. Frequently stir and crumble the beef. Drain off any excess oil.
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Sauce Time: In a separate bowl, mix together the cream of mushroom soup, half and half, onion powder, kosher salt, and freshly cracked black pepper. Stir until it’s all one big happy family.
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Layer Up: Drain your potato slices. Place a third in the bottom of the baking dish. Top with a third of the meaty mix and ¾ cup shredded cheese. Drizzle a third of the creamy sauce over it.
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More Layers: You’re not done! Repeat with another layer of potatoes, meat, cheese, and sauce.
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Final Touches: Add a last layer of potatoes and meat. Douse with the remaining sauce and crown with 1½ cups of shredded cheese.
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Bake It: Cover the dish tightly with foil and bake for about 1 hour and 10 minutes. Then, unveil and bake for another 20 minutes.
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Cool Off: Let it rest for 15 minutes before serving. Seriously, it’s lava hot!
