Start by making the creamy sauce. Melt the butter in a pot over medium heat. Add the flour and whisk for 1-2 minutes, scraping down the sides of the pot to release any flour.

Slowly add the chicken broth in small batches, whisking constantly to prevent any lumps. Once the chicken broth is fully incorporated, pour the milk and continue to whisk until you get a batter-like consistency.

Stir in the garlic powder, onion powder, salt and pepper and set aside.

In a large pan, heat the oil over medium heat and saute the onion and garlic for 3-4 minutes until softened.

Next, add the ground beef and cook for 8-10 minutes until no longer pink, breaking it up with your spoon as you go. Stir in the Italian herbs and season to taste.

Preheat your oven to 350°F (175°C).

Lightly grease a 9 x 13 casserole and lay ⅓ of the sliced potatoes evenly on the bottom. Spread ⅓ of the sauce and ⅓ of the ground mixture over the potatoes.

Repeat this two more times, then top with the shredded cheddar. Cover the casserole with aluminum foil and bake for 50 minutes.

Remove the aluminum foil and continue to bake for 20 minutes. If you want a golden-brown top, broil the dish for 2-3 minutes.

Allow the casserole to rest for 15-20 minutes before serving.