Preheat your oven to 350°F. Peel and slice the potatoes into ¼-inch rounds. Set the potatoes aside in a bowl.

Measure out all your seasonings (salt, black pepper, onion powder, and garlic powder) into a small bowl.

Shred your cheddar cheese if not already shredded.

Heat a large skillet over medium-high heat and add the ground beef. Cook until completely browned, about 8-10 minutes.

Drain off excess fat using a colander.

In a large mixing bowl, combine the gluten-free cream of mushroom soup and the milk until smooth. Add seasonings and stir until evenly flavored.

Grease a 9x13-inch baking dish. Begin layering: spread half of the sliced potatoes, half of the cooked beef, half of the creamy sauce, and half of the cheddar cheese. Repeat layers and finish with cheese on top.

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

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