Cheesy Hamburger Potato Casserole

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the ground beef, onions, and garlic. Cook until the beef is browned, breaking it up with a spatula.
Drain off any excess grease. Season with salt and pepper. Remove from heat and set aside.

In a medium bowl, whisk together the condensed cream of soup and milk until smooth. You can add a pinch of garlic powder or paprika for extra flavor, if desired.

Layer 1: Arrange about one-third of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish.
Layer 2: Spread half of the cooked ground beef mixture over the potatoes.
Layer 3: Sprinkle 1/2 cup of the shredded cheese over the beef.
Layer 4: Place the next one-third (or half) of the potatoes on top.
Layer 5: Spread the remaining ground beef mixture over this potato layer.
Layer 6: Place the last layer of potatoes on top.
Pour the cream of soup mixture evenly over the entire casserole, making sure it seeps down the sides.

Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for approximately 60 minutes. This allows the potatoes to become tender (they should be easily pierced with a fork).
Carefully remove the foil after 60 minutes (watch out for steam!).
Sprinkle the remaining 1.5 cups of cheese over the top of the casserole.
Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and golden brown.

Let the casserole rest for 10 minutes before slicing and serving. This helps the sauce set up and keeps the slices together better.
Serve, optionally topped with fresh parsley.