Preheat oven to 350F.

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 1 cup of the shredded cheese.

Lightly spray a 2-quart (11x7 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 15-20 minutes, uncovered. Test the potatoes for “doneness” with a knife. Potatoes should be tender and cheese on top fully melted.

Remove from oven and rest for 10-15 minutes before serving.