Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the tomato sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
Lightly grease a 9×13 inch baking dish.
Arrange half of the sliced potatoes in an even layer on the bottom of the baking dish.
Spread half of the ground beef mixture evenly over the potatoes.
Add the remaining sliced potatoes in a second layer on top of the beef mixture.
Pour 1/4 cup water evenly over the potatoes to help them cook through.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven uncovered and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and golden.
Let the casserole rest for 5 minutes before serving.