Preheat your oven to 350°F (175°C) and position the oven rack in the center.

In a large skillet over medium heat, brown 1 pound of ground beef for 7-10 minutes, crumbling it until no longer pink. Drain excess fat.

In a greased 9×13-inch baking dish, add half of the sliced potatoes, season with salt and pepper, then layer with half of the ground beef, half of the cream of mushroom soup, and 1 cup of shredded cheddar cheese.

Repeat the layering with the remaining sliced potatoes, ground beef, cream of mushroom soup, and top with the remaining cheddar cheese.

Drizzle 1/2 cup of milk over the entire casserole.

Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and potatoes are tender.

Allow to cool for 5-10 minutes before serving, garnish with chopped fresh parsley or chives if desired.