1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium potatoes, cut into 1/4-inch slices
1 c. shredded Cheddar cheese

Combine soup, paprika and pepper. Grease 2-quart 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 and bake another 10 minutes or until potatoes are fork-tender.