Four Cheese Scalloped Skillet Potatoes

4 tablespoons butter, cut into pieces
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded Raclette or Gruyere cheese
1/4 cup grated Parmesan cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg (optionsl)

1/3 cup shredded Mozzarella Cheese plus 1/4 cup shredded Asiago cheese, combined to use as a topping.

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Combine the Mozzarella, Asiago and Raclette cheese in a bowl. Meanwhile, melt 2 tablespoons butter in an oven proof skillet over medium-high heat.  Add 1/3 of the potatoes, spreading them out.  Sprinkle with 1/4 teaspoon salt, 1 tablespoon butter (cut into bits), half of the shredded cheese blend, and some ground pepper. 

Arrange the next 1/3 of the potatoes, for the next layer and top with remaining grated cheese blend.  Top with the final 1/3 of the potatoes, 1/4 teaspoon salt, and pour the cream over the potatoes.  Cover and simmer for about 10 minutes.  Dot with remaining tablespoon of butter cut into bits and add the cheese you combined for the topping.  Sprinkle with 1/4 cup Parmesan cheese.

Move skillet to the oven and bake for about  35 minutes or until potatoes are soft when tested with a knife.   Let rest 5 minutes before serving.