Preheat your oven to 350°F (175°C) to help everything cook evenly.

In a large skillet, cook the ground beef over medium heat until it’s browned and no longer pink. Drain any excess fat.

Add the chopped onion to the skillet and cook for about 3-4 minutes, until translucent.

Stir in salt and pepper according to your taste.

In a greased 9×13 inch baking dish, start by layering half of the sliced potatoes at the bottom.

Pour half of the beef and onion mixture over the potatoes, then top with half of the cream of mushroom soup.

Repeat the layers with the remaining potatoes, beef mixture, and soup.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle on the shredded Cheddar cheese (if using), and return to the oven to bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.

Let it cool for a few minutes before serving to avoid the hot, cheesy goodness sliding all over your plate!