1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes (cut in 1/4-inch slices, about 4 c.)
1 c. shredded cheddar cheese

In small bowl combine soup, paprika and pepper.

In greased 2-quart oblong baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese, spoon soup mixture over cheese.

Cover with foil, bake at 400 degrees for 45 minutes. Uncover another 10 minutes or until fork tender.