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Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Melt the butter over medium low heat in a large saucepan. Add the onion and cook until tender; about 7 minutes. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly.
Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.
Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer ⅓ of the potatoes, followed by ⅓ of the ham, and ⅓ of the cream sauce. Now repeat two more times for a total of 3 layers.
Cover with aluminum foil and bake for 1 hour. Remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and lightly browned and the potatoes are cooked through.
Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.