Cheddar Baked Potato Slices

From: Southern Living

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows.

Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees.

Uncover, bake 10 minutes or until potatoes are tender.

What I did differently from the recipe:
I did two layers of potato slices, put half of the soup mixture and 1/2 cup of cheese over those slices, then I put the rest of the potatoes on top of that and layered it with the rest of the soup mixture and about another 1/2 - 3/4 cup of cheese. I was worried that otherwise the bottom layers of potatoes would be bland.

What I'll do differently next time:
The same thing I did this time.

Verdict:
Thumbs up! What a yummy dish! This is perfect for a potluck. I highly recommend layering this dish like I did. I'm not sure that it would be bad if you didn't do that but it was super delicious with that extra layer. I loved the slight crunch of the cheese from baking at the end! This was such a great and easy recipe. I can see myself making this for a side dish for a long time in the future. (P.S. I'm pretty sure Stephen would say bacon makes this dish longer. He says that about pretty much anything though.)

Printable version:

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

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