1 can Cream of Mushroom Soup
1/2 tsp. Paprika
1/2 tsp. Pepper
4 Medium Baking Potatoes, Cut into 1/4-inch Slices (4 Cups)
1 cup Shredded Cheddar Cheese

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

Makes 6 servings.