preheat the oven at 400°. Peel and slice potatoes. Set aside. (you may wish to allow potatoes to soak in cold water to prevent browning)
In a large sauce pan melt one stick of butter, evaporated milk, and both soup mixes over medium heat - mix until
Smooth. Stir constantly to prevent burning. If the sauce becomes too thick while preparing the dish, you may use a small amount of milk to thin it slightly. Set aside.
In a frying pan cook the five pieces of bacon until slightly crispy. Remove the bacon from the bacon grease. In the bacon grease, sauté the cubes of ham.
On the bottom of a 13 x 9 baking pan, spread 2 to 4 tablespoons of the sautéed ham and bacon grease. The bacon grease will help prevent the potatoes from sticking.
On top of the ham spread a layer of the sliced potatoes evenly. On top of the potatoes spread one third of the cheese soup mix. Be sure to spread the sauce evenly over the potatoes. Sprinkle approximately 2 cups of shredded cheese on top of the soup mix. Break up and then sprinkle the bacon over the shredded cheese. Season the layer with salt, pepper, and garlic powder. Repeat this process until all of the potatoes and soup mix have been used. There should be enough to create three layers.
Cover the potatoes with foil and bake for 70 minutes.
after 70 minutes, remove the foil, talked with 2 tablespoons of butter, and bake an addition 10 minutes.