Not-Your-Mother's Scalloped Potato and Ham Gratin

1. Coat the inside of a 9x13" casserole dish with non-stick cooking spray. Combine the cream, milk, salt, Tabasco sauce, garlic, mustard and thyme in a large skillet or Dutch oven over high heat and bring to a boil. Add the potatoes, onion and ham, and cook for 7-8 minutes, until the potatoes are tender but still hold their shape. You should be able to pierce them with the sharp tip of a knife, and get a bit of resistance. Transfer the mixture to the prepared dish (see note, below, about dish SIZE). 2. In a small bowl, combine the cheese, bread crubms and butter, tossing to coat the crumbs with the butter. Sprinkle the mixture evenly over the top of the potatoes. 3. Allow to cool, then cover and refrigerate for up to 3 days, or freeze for up to 2 months. Bake it later: 1. Defrost the casserole in the fridge overnight, if necessary. 2. Preheat the oven to 350F degrees. Allow the casserole to come to room temperature for about 30 minutes. 3. Bake the casserole, covered, for 30 minutes. Uncover and continue to bake for an additional 20 minutes, until the casserole is bubbling and the cheese is golden brown. Allow to rest for at least 15 minutes before serving.