1 can 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

In a small bowl combine soup, paprika and pepper. In a greased 2-quart oblong baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil; bake at 400 degrees for 45 minutes. Uncover and bake 10 minutes or until potatoes are tender. Serves 6.