1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon ground paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick
4 ounces shredded Cheddar cheese
Combine soup, paprika and pepper. In generously greased slow cooker, arrange potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup mixture over cheese.
Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender.