1 can cream of mushroom soup
4 baking potatoes (medium size), peeled and sliced 1/4-inch slices
1 c. Cheddar cheese, grated
1 (8 oz.) sour cream
pepper

Mix soup, sour cream and pepper to taste. In greased oblong baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese. Add soup mixture.

Bake at 400°F covered with foil for 45 minutes. Uncover; bake 10 minutes more.