Apple-Shallot-Potato Gratin

Ingredients

• Softened unsalted butter, for greasing
• 1 3/4 cups heavy cream
• 2 1/2 teaspoons kosher salt, divided
• 1 1/8 teaspoons black pepper, divided
• 1/2 teaspoon 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 1/8-inch-thick slices (about 2 1/2 cups)
• 3 large shallots, thinly sliced lengthwise (about 2 cups)
• 1 large Pink Lady apple (unpeeled), cored and sliced lengthwise into 1/8-inch-thick slices (about 2 cups)
• 1 large Granny Smith apple (unpeeled), cored and sliced lengthwise into 1/8-inch-thick slices (about 2 cups)

Description

1. Preheat oven to 425°F with rack 7 to 8 inches from heat. Generously grease a broiler-safe 3- to 3 1/2-quart ceramic baking dish or gratin dish with butter.

2. Combine cream, 2 teaspoons salt, 1 teaspoon pepper, fennel pollen, garlic, thyme sprig, and rosemary sprig in a medium saucepan. Bring mixture to a simmer over medium, stirring occasionally. Remove from heat; cover and let stand 15 minutes. Remove and discard garlic and herb sprigs. Set aside.

3. Layer potato, shallot, and apple slices alternately in upright rows in prepared pan. Pour infused cream evenly over top; sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.

4. Bake gratin in preheated oven until cream bubbles and potatoes, shallots, and apples are tender but not mushy, about 40 minutes. Increase oven temperature to broil; broil until top is lightly browned, 1 to 2 minutes. Remove from oven; let stand 10 minutes. Garnish gratin with additional fennel pollen and thyme leaves. Serve hot.