Crispy Cheese-Topped Potatoes

From an old Kellog's Corn Flakes recipe book.

4 medium baking potatoes, washed and sliced 1/4-inch thick
2 tablespoons melted butter
1 1/2 cups grated old cheddar cheese
2 cups Kellogg's Corn Flakes, crushed to 1 cup
Paprika

Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet. Sprinkle lightly with salt. Bake at 375 degrees F for 15 minutes. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender.