1 10 3/4 ounce can condensed cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 russet potatoes, sliced
1 C. shredded low-fat cheddar cheese
In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.