Preheat your oven to 350°F (175°C).

In a skillet, brown 1 pound of ground beef with 1 chopped onion for 8-10 minutes.

Slice 4 russet potatoes into thin rounds and toss with 1/2 teaspoon of salt.

Layer half the potatoes in a greased baking dish, followed by half the beef mixture and 1 cup of cheese. Repeat layers.

Pour the cream of mushroom soup over the assembled layers.

Cover with foil and bake for 1 hour.

Uncover and bake for an additional 15-20 minutes until golden and bubbly.

Let rest for 10 minutes before serving.