Arrange 1/2 of the potatoes in the bottom of lightly buttered, shallow, 1 1/2 quart, heat-resistant, non-metallic baking dish.
Pour half of the cheese sauce over potatoes.
Repeat with remaining potatoes and cheese sauce.
Sprinkle pepper and paprika over top of casserole.
Heat, uncovered, on roast for 14 to 16 minutes or until potatoes are tender when tested with a fork.