1In 4-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute, stirring occasionally, until softened. Remove from heat. Stir in potatoes, ham, cheese, flour and pepper.
2Pour half-and-half over potato mixture. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.