Cheesy scalloped potatoes and ham - future cooking

I'm still stocking up my freezer with easy to reheat foods. This weekend I made scalloped potatoes and ham. I first made this dish by using boxed scalloped potatoes and some cubed ham back in my early twenties. My grandmother recommended the combination to me and it's had a special place in my heart ever since.

How I make it has evolved quite a bit over the years, along with my cooking, and my quest to eat healthier. As simple as it is, this is one of my husband's favorites. I usually serve it with corn or collard greens. It's very easy to make, great for feeding masses inexpensively and is very much comfort food. To make this vegetarian, I suggest using frozen thawed peas or corn in place of the ham. I think those combinations would be great too.
Cheesy Scalloped Potatoes and Ham
Makes 6 entree servings
Ingredients:
6 medium potatoes, washed and sliced 1/8" thick (I used Yukon Gold)
1 medium onion, thinly sliced
1 can condensed cheese soup
1 can condensed cream of mushroom soup (could use cream of chicken too)
1 tsp garlic powder
1/2 tsp salt
dash of pepper
1/3 cup skim milk
1/4 cup sour cream
12-16 oz cooked ham, cubed (I just buy the cooked ham steaks)
1 cup grated sharp cheddar cheese

Directions:
Bring large stock pot of salted water to boil. Gently lower potatoes into pot and cook 5 minutes. Drain and remove from heat.

Preheat oven to 350. In a large bowl, mix together all other ingredients, except grated cheese, until well blended. Gently fold in potatoes and lightly stir until evenly coated. Pour mixture into a 9x13 baking dish and sprinkle cheese on top. Bake 40-45 minutes. Broil until cheese is browned to your liking. The sauce will look runny. Remove from heat and allow to stand at least 10 minutes to thicken before serving.