Scalloped Cheesy Potato and Ham Casserole

8 small to medium sized russet potatoes, peeled and sliced very thin with a mandolin

2 tsp. Salt

2 tsp. Black pepper

2 tsp. Onion powder

3 cups ham, chopped into 1/2 inch pieces, I use leftover spiral cut ham

3 cups shredded cheese, I use a combination of mozzarella and white cheddar, freshly shredded from a block

1/3 cup all purpose flour

4 cups of 2% milk

dried parsley

Preheat oven to 400 degrees. Butter a 9 x 13 pan. Start layering the casserole by fanning out thinly sliced potatoes on the bottom. Sprinkle salt, pepper, and onion powder over the potatoes. Top with a layer of chopped ham, shredded cheese and dried parsley. Repeat these layers approximately 4 times. Finish the top layer with another layer of thinly sliced potatoes and then top with remaining cheese and parsley. Whisk together flour and milk and pour over the casserole. You want the milk mixture to soak into the layers but not to cover the top layer of the potatoes. Bake covered with foil at 400 degrees for 30 minutes and then remove foil and cook uncovered for an additional 30 minutes. Remove from oven and let rest for 10 minutes before cutting.