- 1 can cream of mushroom soup
- 1/2 tsp. pepper
- 4 c. sliced potatoes
- 1 c. shredded Cheddar cheese
- In a greased 2-quart baking dish, arrange potatoes in overlapping rows.
- Sprinkle with cheese; spoon soup mixture over top.
- Cover with foil.
- Bake at 400° for 45 minutes.
- Uncover. Bake 10 minutes or until potatoes are fork-tender.