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Preheat your oven to 350°F (175°C).
Boil diced potatoes for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
In a large pan, melt 1 tablespoon of butter at medium heat. Cook the minced garlic for 1 minute.
Add cooked potatoes, diced ham, and frozen peas to the pan. Mix well and transfer to a 9x6-inch casserole dish.
In the same pan, melt the remaining butter, whisk in flour, then gradually add milk and chicken broth. Stir in black pepper and 1 cup of shredded cheddar cheese until smooth.
Pour cheese sauce over the potato mixture in the casserole dish. Top with remaining shredded cheddar cheese.
Bake for 10 to 15 minutes until bubbly and cheese is lightly browned.
Serve hot.