Potato and Egg Casserole with Bacon and Cheddar

Name: Potato and Egg Casserole with Bacon and Cheddar
Ingredients: 1 tablespoon unsalted butter , softened; 2 pounds Yukon Gold potatoes (about 3 large), peeled and sliced 1/4 inch thick; Salt; 1/4 cup extra-virgin olive oil; 6 ounces bacon (about 6 slices), cut crosswise into 1/4-inch-thick strips; 2 medium onions , chopped medium; 6 medium garlic cloves , minced or pressed through a garlic press; 2 teaspoons minced fresh thyme leaves; 8 large eggs; 3 cups half-and-half; 8 ounces cheddar cheese , shredded (about 2 2/3 cups); 1/8 teaspoon cayenne pepper; 1 teaspoon ground black pepper; 1 ounce Parmesan cheese , grated fine (about 1/2 cup); Tabasco sauce