1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. salt
4 medium baking potatoes, cut into 1/4-inch 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°F for 45 minutes. Uncover; bake 10 minutes or until potatoes are fork-tender.

Serves 6.

In memory of Preston Davis.