2 large Cortland or Braeburn apples, sliced
6 large New or Yukon gold potatoes, peeled and sliced into 1/4 in. strips
1 medium red onion, minced
1 shallot, minced
1 bay leaf
1 sprig rosemary
1 tbs. butter
1 1/2 cup heavy cream
1/2 cup toasted walnuts or pecans (optional)

Preheat oven to 375. In a large skillet heat the bay leaf, rosemary, shallot, and onion in the butter until fragrant, about 2 minutes. Add the potatoes and the cream and simmer until potatoes start to soften, about 3-4 minutes. In an 8 X 8 baking dish cover the bottom with sliced apples and pour the potato mixture on top. Remove the rosemary and bay leaf, and layer the remaining apple slices on top. Place in the oven and bake for 20-30 minutes, until potatoes and apples are tender. Use salt and pepper to taste and garnish with toasted walnuts or pecans. 

Serves 4