1 can cream of mushroom soup
1/4 cup onion, finely chopped
1/2 tsp paprika
1/2 tsp pepper
4 medium potatoes cut into 1/4" slices
1 cup shredded cheddar cheese

In small bowl, combine soup, onion, paprika and pepper. In greased 2 quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover, bake at 400 for 45 minutes. Uncover; bakes 10 minutes or until potatoes are fork-tender.