Scalloped Potatoes and Ham

So what do you do with all that left over ham?  Add it to scalloped potatoes.  When I used to work at Cook's Table in Wells we had a cook named Darlene.  Darlene was a very special woman that died way to early.  But I do remember when she made scalloped potatoes it was made with cream of chicken soup. I know that it sounds weird but it is oh so good. 

5 russet potatoes
1/4 cup onion chopped
1 can cream of chicken soup
1 cup milk
2 Tbsp butter
2 cups shredded cheddar cheese, divided
2 cups ham
salt and pepper
Onion powder
Garlic powder

Preheat oven to 375.
Heat cream of chicken soup, milk, butter, and 1 1/2 cups shredded cheese together until melted. Whisk until smooth.  Add onions and stir all together.
Peel and slice potatoes 1/4 inch thickness.  (slice evenly so they bake evenly).
Add a small amount of cheese sauce to bottom of pan.
Layer potatoes ham and cheese sauce.  I did three layers and pushed all the potatoes down so they were covered with cheese sauce. Sprinkle remaining cheese on top.
Cover with foil for about an hour and remove foil.  Continue to cook for approximately another 15-30 more minutes.  Remove from oven and let sit for 15 minutes before serving.