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" slices
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 mixture over cheese. Cover with foil; bake at 400 degrees for 45 minutes. Uncover; bake 10 minutes or until potatoes are fork-tender.