Apple, Shallot & Potato Gratin

These creamy au gratin potatoes are layered with shallots and two kinds of apples, then slathered with cream and baked to form a lovely golden-brown crust. The dish is both comforting and sophisticated — it's garnished with an impressive dusting of fennel pollen, for example — and is equally at home on a Thanksgiving table or as a side to a pan-seared, butter-basted steak. This comforting, creamy gratin rich with apples, shallots, and hearty potatoes will please any crowd.

Softened unsalted butter, for greasing

1 ¾ cups heavy cream

2 ½ tsp. kosher salt, divided

1 ⅛ tsp. black pepper, divided

½ tsp. fennel pollen (such as Bona Furtuna), plus more for garnish

3 medium garlic cloves, crushed

1 thyme sprig, plus fresh thyme leaves for garnish

1 rosemary sprig

3 (5- to 6-ounce) Yukon Gold potatoes, peeled and sliced crosswise into ⅛-inch-thick slices (about 2 ½ cups)

3 large shallots, thinly sliced lengthwise (about 2 cups)

1 large Pink Lady apple (unpeeled), cored and sliced lengthwise into ⅛-inch-thick slices (about 2 cups)

1 large Granny Smith apple (unpeeled), cored and sliced lengthwise into ⅛-inch-thick slices (about 2 cups)

Directions at foodandwine.com

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