1 can (10 3/4 oz) Cream of Mushroom Soup
1/2 tsp. paprika
1/2 tsp. pepper
4 Medium Baking Potatoes cut into 1/4″ slices (about 4 cups)
1 C. Shredded Cheddar Cheese
In a small bowl, combine soup, paprika, and pepper.
In greased 2 qt. baking dish arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil. Bake at 400 degrees for 45 minutes. Uncover and bake another 10 minutes, until potatoes are fork tender.
Serves 6