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
1 c. shredded Cheddar cheese

Combine soup, paprika and pepper. In greased 2 quart baking dish, arrange potatoes in overlapping rows. Sprinkle the cheese, spoon soup mixture over cheese. Cover with foil, bake at 400 degrees 45 minutes; then uncover and bake 10 minutes more or until potatoes are tender.