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Cheddar Potato Slices

1 can condensed cream of mushroom soup - (10 3/4 oz)
1/2 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
4 medium baking potatoes - (about 1 1/4 lbs) -- sliced 1/4" thick
1 cup shredded Cheddar cheese - (4 oz)


For the slow cooker: Follow directions above, placing ingredients in a lightly greased slow cooker. Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm (on LOW) for serving.

This recipe yields 6 servings.

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