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 inch slices (about 4 c.)
1 c. Cheddar cheese, shredded

Combine soup, paprika and pepper. Put in a greased 2-quart oblong baking dish. Arrange potatoes in rows. Sprinkle with cheese, spoon soup over cheese. Cover with foil and bake at 400 degrees for 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender. Serves 6.