Crock Pot Cheddar Potato Slices - cooking recipe

Ingredients

1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1/2 teaspoon paprika
1/4 teaspoon pepper
4 medium baking potatoes, sliced 1/4-inch thick (about 1 1/4 pounds)
2 cups shredded cheddar cheese

Preparation

Mix soup, paprika and pepper.
Arrange potatoes in a lightly greased crock pot in overlapping rows.
Sprinkle with cheese.
Spoon soup mixture over cheese.
Cover and cook on high for 3 to 4 hours, until potatoes are tender.
Keep warm for serving.