Hamburger and Potato Casserole

1 lb ground beef (hamburger)
2 cloves garlic minced
2 large russet potatoes peeled and sliced thin (about 3-4 cups)
1- 10.75 oz can cream of mushroom soup condensed
1 yellow onion chopped (about 1/2 cup)
3/4 C milk
2 C shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees. In a medium skillet over medium heat, start browning the beef. Add the minced garlic and the onions to the skillet and continue to cook and stir until the beef is browned. Drain excess fat, if applicable. In a mixing bowl, combine the cream of mushroom soup with the milk and one cup of the shredded cheese. Lightly spray a two-quart (11 x 7-inch) baking dish with cooking spray. Make a layer of half the potatoes, then half the soup mixture and half the meat. Repeat layers with the remaining potatoes, soup, and meat. Cover the baking dish with foil and bake for one hour, covered. Remove from oven, remove the foil, and add a layer of shredded cheese. Return to the oven and bake 15 to 20 minutes, uncovered. Test the potatoes for “doneness” with a knife. Potatoes should be tender and cheese on top fully melted.