Zucchini and Fennel Dauphinoise

Ingredients

• Approximately 2 medium sized zucchinis
• 2 large fennel bulbs
• 3 pounds of Yukon Gold potatoes (or another ‘firm-cooking’ variety, approx. 5-6 large potatoes)
• Olive oil, to grease the oven dish
• Approximately 1 1/2 to 2 cups of heavy cream
• 3 large cloves of garlic, minced or grated
• Ground nutmeg, as needed
• 1/2 bunch of fresh thyme, leaves removed and stems discarded
• Salt and pepper, to taste

Preparation

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