Cheddar Potatoes

1 can (10 ¾ oz.) cream of mushroom soup

½ tsp. paprika

½ tsp. pepper

4 medium baking potatoes cut into ¼" slices (about 4 cups)

1 cup shredded cheddar cheese

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1. In a small bowl, combine soup, paprika and pepper.

2. In a greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.

3. Cover with foil; bake at 400° for 45 minutes. Uncover; bake 10 minutes or until potatoes are fork tender.