1 1/2 lbs ground beef

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

2 cups milk, divided

1/4 cup all-purpose flour

4–5 medium russet potatoes, thinly sliced

1 medium onion, thinly sliced

1 cup shredded cheddar cheese

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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a bowl, combine ground beef, garlic powder, onion powder, salt, and pepper; form into 6 patties.
Brown patties in a skillet over medium heat, about 2-3 minutes per side (not fully cooked).
In the same skillet, whisk 1 cup milk with flour until smooth, gradually add remaining milk, stirring to make gravy. Season with salt and pepper.
Layer half of the potatoes on the bottom of the dish, followed by half the onions. Place browned patties over onions. Top with remaining potatoes and onions. Pour gravy evenly over the casserole.
Cover with foil and bake 1 hour. Remove foil, sprinkle cheese on top, and bake uncovered 15 minutes until cheese melts and bubbles.
Let rest a few minutes before serving.

Add vegetables like carrots, peas, or corn for extra nutrition and color.

Try different cheeses such as mozzarella or Gruyère for a twist.

For a spicy kick, add cayenne pepper or red pepper flakes to the gravy.

Store leftovers in the fridge up to 3 days or freeze for 2 months. Reheat thoroughly before serving.