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Preheat the oven to 375℉. Grease a 2 ½ quart baking dish with butter.
Scrub and peel the potatoes if desired. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices.
Heat the butter over medium heat until melted, whisk in the flour, and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.
Layer half the potatoes in the baking dish and top with 1 cup of the diced ham. Pour half of the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce. Repeat the layers. before baking.
Sprinkle with the remaining cheddar cheese and cover tightly with foil.
Bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender. Allow the potatoes to cool for 10 minutes before serving.