1 can cream of mushroom soup 

1/2 teaspoon paprika 

1/2 teaspoon pepper

4 medium baking potatoes, cut into 1/4" slices

1 cup shredded cheddar cheese 

	In a small bowl, combine soup, paprika, & pepper.
	In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows.
	Sprinkle with cheese; spoon soup mixture over cheese.
	Cover; bake at 400 for 45 minutes.
	Uncover and bake for 10 minutes longer, or until potatoes are fork tender.  Yield: 6 servings