1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into 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 potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mix over cheese. Cover with foil; bake at 400 degrees for 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.