Mix cream, milk, liquid chicken bouillon, paprika, and salt and pepper together in bowl or large measuring cup. Shred the cheeses. Peel and slice potatoes into 1/8” (3mm) slices and dice the ham. Set aside. Grease 1½ quart /1.4 ltr casserole.

Position oven rack in center of oven and preheat oven to 350°F.

Melt butter in saucepan over medium heat. Sauté the onion, stirring frequently, just until it starts to become transparent, about 3-4 minutes. Add the garlic, stirring briskly, for about 20 seconds. Do not let garlic scorch. Sprinkle with flour and stir. Using a whisk, slowly mix in the dairy mixture. Continue whisking just until mixture shows signs of starting to thicken. Reduce heat slightly and stir in the cheese blend until cheese has melted. Remove from heat.

Spread about ¾ cup of the sauce over bottom of casserole dish. Using approximately one-third of the potato slices, arrange slices over sauce, slightly overlapping edges of potato slices. Sprinkle one-half of the ham over the potato layer. Pour, or spoon, one-half of the remaining sauce over the ham. Layer another one-third of the potato slices followed by the remaining ham and a final layer of the remaining potato slices. Pour, or spoon, remaining sauce over all the ingredients.

Transfer casserole to oven and bake, uncovered, for approximately 1½ hours or until knife inserted into potatoes inserts with little resistance. If casserole starts to brown too much, loosely tent with tin foil after about 45-50 minutes or so. Let au gratin rest for about 10-15 minutes before serving to allow it time to set. Serve with side vegetable(s) of choice and, if desired, rolls, biscuits or bread.