This is part of a promo recipe folder by Campbell Soup Company that was published in 1993, it looks like a magazine pull-out. Recipe is typed below along with a scanned copy.

Cheddar Baked Potato Slices

PREP TIME: 10 MIN.
COOK TIME: 55 MIN.

1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4″ slices (about 4 cups)
1 cup shredded Cheddar cheese

1. In small bowl, combine soup, paprika and pepper.
2. In greased 2-qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400°F. 45 min. Uncover; bake 10 min. or until potatoes are fork-tender. 6 servings.