Directions:
Preheat your oven to 350 degrees Fahrenheit. Spray a 9×11 inch dish with nonstick spray, set aside.
In a large skillet, brown the ground beef.
Drain the fat and return to the skillet. Add the onion and cook 1-2 minutes, until translucent.
Add the garlic and cook 1 minute more. Set aside.
In a medium mixing bowl, whisk together the cream of chicken soup, milk, salt and pepper.
In the baking dish, layer 1/3 of the sliced potatoes, then 1/3 of the soup, then 1/3 of the beef mixture.
Repeat layers two more times.
Cover the dish with foil, and bake for about 1 hour.
Remove from the oven, remove the foil, and sprinkle the shredded cheese over top.
Cook 10 minutes more to melt the cheese.