Heat the oven to 375ºF. Grease a 9″ by 6″ by 2″ gratin dish or similar pan (I used an 8 1/2″ cazuela).

Put the cream in a pot and heat until it’s hot. Keep an eye on it—it shouldn’t come to a boil. Remove from heat.

Place 1/3 of the potatoes in the gratin dish to form the first layer. Sprinkle with 1/2 of the minced shallot, thyme, salt and pepper. Repeat these layers once more. End with a layer of potatoes. Pour the hot cream mixture over the top and top with fresh breadcrumbs.

Put the dish in the oven and cook for 45 to 50 minutes. ¡Que aproveche!