Cheesy Scalloped Potatoes & Ham Casserole

2 lbs russet potatoes, peeled

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

couple pinches black pepper

2 cups milk (skim works fine)

2 cups shredded cheddar (8 oz block grated)

1 lb precooked ham steak, cut into small pieces

Preheat oven to 350 degrees and grease a 9×13 baking dish.
Melt butter in a medium saucepan. Add flour, salt, and pepper to taste and whisk until smooth. Add milk all at once, whisking constantly and cook until the mixture thickens and bubbles. Remove from heat and add 1 1/2 cups shredded cheddar (save 1/2 cup for later), stirring until combined and cheese is melted completely. Cover and set aside.
Thinly slice the potatoes and place in a large bowl. Add cheese sauce and ham and stir to combine. Pour into greased baking dish and press the potato mixture into an even layer. Cover with aluminum foil and bake for 40 minutes at 350. Remove foil and bake for 20 minutes more. Sprinkle with remaining 1/2 cup of cheese and bake a few more minutes until cheese is melted. Remove from oven and let sit for about 10 minutes before serving.
*You can also serve this as a side dish, just omit the ham.