In a large, deep skillet, brown 1 pound of ground beef over medium-high heat until no pink remains. Drain off any excess fat and set the beef aside.

Using the same skillet, add 2 tablespoons of vegetable oil. Add 3 large brown potatoes (peeled and cubed) and fry for about 5-7 minutes until they develop a golden, slightly crisp exterior. Remove the potatoes from the pan and set aside.

In the same pan, add the chopped large white onion and 3 tablespoons of flour. Cook together, stirring frequently, until the onions become translucent and just start to caramelize, creating the base for your sauce.

Return the browned potatoes and ground beef to the skillet. Pour in 1½ cups of milk and stir well to combine all the ingredients. Cover the pan and let the mixture simmer on low to medium heat for about 40 minutes, stirring occasionally to prevent sticking.

During the final 10 minutes of cooking, sprinkle ½ cup of cheese evenly over the top. Cover the pan again and allow the cheese to melt into a gooey blanket that ties the dish together.