The potatoes can be prepared with or without the skin. Here the version with a bowl. Thoroughly scrub the potatoes with a brush under running water, i.e. clean them and then cut them as described in the link below.
Preheat the oven to 200 ° O / bottom heat. Mix the cream, sour cream and vegetable stock and season with salt and pepper. Finely grate the cheese and stir 2/3 into the cream mixture. Place the potatoes in a baking dish with the notches facing up and pour the cream mixture over them. Put the dish into the oven on the 2nd rail from below and cook for 45 minutes. Every now and then, scoop the cream over the potatoes with a spoon.
In the meantime, peel the shallot and roughly dice it, and so does the bacon. Cut the rind of the toast and then dice it as well. Heat the butter in a pan about 5 minutes before the above-mentioned cooking time of the potatoes and fry the bacon and onions in it. When they start to get color, add the toasted bread cubes and sauté briefly. Then take the baking dish briefly out of the oven, distribute the bacon, onions and toast cubes evenly on the surface and sprinkle the remaining cheese over everything. Put the pan back in the oven and bake everything for another 20 minutes.