Peel and slice the potatoes into 1/4-inch rounds. Soak in cold water.

Brown the ground beef in a skillet over medium heat for about 8-10 minutes, breaking it apart. Drain excess fat.

Mix the cream of mushroom soup with milk, onion powder, garlic powder, salt, and black pepper in a medium bowl.

Spray the slow cooker with cooking spray. Layer a third of the potatoes, half the beef, soup mixture, and cheese. Repeat layers finishing with potatoes and cheese.

Cook on high for 3-4 hours, checking for fork-tenderness.

Let the casserole rest for 10 minutes before serving and stir layers to combine.