Heat oven to 375°F. Combine whipping cream, chicken broth, onion, garlic, flour, salt and pepper in 2-quart saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes).Layer half of potatoes in greased 2-quart casserole dish or 13×9-inch baking dish. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes. Pour hot cream mixture over potatoes; cover. Bake for 50 to 60 minutes or until potatoes are tender when pierced with fork.