Cheesy Creamy Garlic Potatoes

8 -9 large russet potatoes, peeled and sliced
2 (10 1/2 ounce) cans mushroom soup, undiluted (can use 2 cans golden mushroom soup also)
1/3 cup whipping cream
1/3 cup sour cream
250 g Velveeta cheese, cubed small (can use more)
1/4 cup butter, melted
seasoning salt
fresh ground black pepper
1 tablespoon minced fresh garlic
1 small onion, chopped (can use 3-4 green onions also)
2/3 cup grated parmesan cheese, divided (or to taste)

1 Set oven to 350 degrees F.
2 Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
3 Place the sliced potatoes in the the baking dish.
4 In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
5 Pour over the potatoes in the dish; mix/toss to coat.
6 Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
7 Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
8 NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.