Cheddar Potato Slices

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom

Soup

1/2 teaspoon paprika

1/2 teaspoon pepper

4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick

1 cup shredded cheddar cheese (4 ounces)

1. Mix soup, paprika and pepper. In greased 2-quart shallow baking

dish arrange potatoes in overlapping rows. Sprinkle with cheese.

Spoon soup mixture over cheese.

2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10

minutes more or until potatoes

are tender. Serves 6.

For the slow cooker/Crock Pot:

Follow directions above, placing ingredients in a lightly greased slow

cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until

potatoes are tender. Keep warm (on low) for serving.