4 medium baking potatoes (sliced 1/4 inch - aboutsp. 4 c.)
1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
1 c. shredded cheddar cheese

Combine soup, paprika and pepper. In greased 2 qt. baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400°F for 45 minutes. Uncover and bake about 10 minutes longer or until potatoes are fork-tender.