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To make sauce, melt butter over medium heat and gradually whisk in flour, stirring continuously for about 5-7 minutes to make a medium tan roux.
Stir in room temperature milk and stir continuously until smooth and consistent. Using cold milk will cause the butter to seize and clump up, which can be corrected by patiently working the sauce until it has all come back up to temperature and smoothed out.
Stir in garlic, basil, oregano, and paprika. Turn heat to low and allow to cook another 5 minutes.
Preheat the oven to 350° and lightly grease an 11x17 baking dish.
In a bowl, mix together potatoes, onions, salt and pepper.
Layer ½ of the potato slices along the bottom, overlapping rows so that there are no empty spaces.
Pour ½ of the sauce over top and use a rubber spatula to spread the sauce evenly.
Layer the ham.
Pour last ½ of the sauce over top and spread.
Sprinkle ½ cup of cheese.
Layer last ½ of potato slices.
Sprinkle last ½ cup of cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake for about another 10 minutes, until potatoes are fork tender.
Broil for 3-4 minutes when cheese is beginning to brown.
Rest for 10 minutes and serve.