Preheat your oven to 350°F. While it heats, peel and slice the potatoes into ¼-inch rounds. Set the sliced potatoes aside in a bowl.

Measure out all your seasonings (salt, black pepper, onion powder, and garlic powder) into a small bowl, and shred your cheddar cheese if not already shredded.

Heat a large skillet over medium-high heat and add the ground beef. Break it into crumbles as it cooks until browned and cooked through (about 8-10 minutes).

Drain off excess fat using a colander or by tilting the pan.

In a large mixing bowl, combine the two cans of gluten-free cream of mushroom soup and the milk. Stir until smooth.

Add the seasonings from the previous step and stir until the sauce is evenly flavored. Set aside.

Grease a 9x13-inch baking dish with butter or cooking spray. Layer half of the sliced potatoes, half of the cooked ground beef, half of the creamy sauce, and half of the cheddar cheese. Repeat with remaining ingredients.

Cover the casserole tightly with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake uncovered for an additional 30 minutes.

Remove the casserole from the oven and let it rest for 10 minutes before serving.