1 can (10 3/4 oz.) cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes (cut into 1/4 inch slices), approx. 4 c.
1 c. shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper.

Grease 2 quart oblong baking dish and arrange potato slices in overlapping rows. Sprinkle with cheese then spoon soup mixture over cheese.

Cover with foil and bake at 400 degrees F. for 45 minutes. Uncover and bake 10 minutes or until potatoes are fork tender. Serves about 6.