Scalloped Vegetable Casserole

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1 tablespoon olive oil

4 red bliss potatoes, sliced into coins, about 1/4-inch thick 

2 carrots, sliced into 1/4-inch thick coins

1 large yellow onion, chopped 

1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick 

3 sprigs fresh thyme 

5 tablespoons unsalted butter 

Kosher salt and freshly ground black pepper 

1/3 cup all-purpose flour 

1 1/2 cups chicken broth 

1/2 cup milk 

1 cup shredded sharp white Cheddar cheese  

1 1/2 cups panko breadcrumbs