Chicken Cordon Bleu Casserole

4 slices white bread, torn into quarters
2 tbsp butter, melted
3 lbs potatoes, peeled and sliced 1/8-inch thick
1 tsp salt
4 tbsp butter
1/2 tsp garlic salt
1/4 - 1/2 tsp thyme
6 tbsp flour
2 cups chicken broth
3/4 cup cream
2 cups shredded swiss or mozzarella
2 tbsp dijon mustard
1/4 tsp cayenne
2 chicken breasts, sliced thinly
8 oz deli ham, chopped

Preheat oven to 400 degrees.

Put bread and butter in a food processor and pulse until coarse crumbs form. Set aside.

Bring potatoes and salt to a boil in about 6 cups of water. Simmer about 2 minutes - do not cook all the way! Drain and set aside.

Melt butter in large skillet. Add garlic salt and thyme. Add flour and cook about 1 minute. Slowly whisk in broth and cream and bring to a boil. Remove from heat and add cheese, mustard, and cayenne. Add salt and pepper to taste.

Toss potatoes with half of sauce and spread them in casserole dish. Layer chicken and ham on top, making sure not to overlap two pieces of chicken so the chicken will cook thoroughly. Spread remaining sauce on top. Cover with bread crumbs.

Bake 30 to 35 minutes.