Homemade Scalloped Potatoes

What was I ever thinking? Why is it that when you make something from scratch you realize how unsatisfying the store bought version is? I had never made scalloped potatoes from scratch; I always just bought the box and added whatever fluid the instructions said to add. Truth be told, I never really liked the boxed stuff but I would get it because Alex did. Now, I don't need to ever worry about the boxed version because this recipe is pretty amazing. It comes together easily and the end product is so incredibly delicious. But then again, can you really go wrong with garlic and three cheeses?
Three Cheese Garlic Topped Scalloped Potatoes
Source: All Recipe (here)
Serves 2

1/2 pound Yukon Gold potatoes, thinly sliced
2 teaspoons butter, divided
2/3 cup heavy cream
2/3 clove garlic, thinly sliced
salt and pepper to taste
2/3 cup shredded Cheddar cheese
1-1/3 slices provolone cheese
2 tablespoons and 2 teaspoons grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F (165 degrees C). 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 slices over the potatoes, then pour half of the heavy cream 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 for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano 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.