1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. paprika
4 med. sized baking potatoes (raw)
1/2 tsp. black pepper
1 c. shredded Cheddar cheese

Peel and slice potatoes in 1/4 inch thick round slices. In small bowl combine soup, paprika and pepper. In greased 2 quart baking dish, arrange sliced potatoes in overlapping rows, sprinkle with cheese, then spoon soup and spice mixture over cheese. Cover casserole with foil. Bake at 400 degrees for 45 minutes. Uncover and bake without foil for 10 minutes or until potatoes are tender. Serves 6.