Three Cheese Garlic Scalloped Potatoes

Original recipe from allrecipes.albertsons.com, with a couple of changes

1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint half and half
2 cloves garlic, minced
salt & pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic over the potatoes, then pour half of the half and half over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake loosely covered with foil for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.