Sautee the garlic in the butter on low heat for about 5 minutes (or until soft). Boil the cubed potatoes in salted water for about 5 minutes. Add cabbage to the same pot in which you’re boiling the potatoes, and allow it to cook for an additional 5 minutes. Now add the pizzoccheri pasta into that same pot, lower the heat just a little, and cook for an extra 5-7 minutes or until soft. While your pasta is cooking, go ahead and coat a baking casserole dish with butter, and preheat your oven to 400 degrees Fahrenheit. Now drain the potatoes, pasta and cabbage. Fold the Fontina cheese and the sauteed garlic butter into the mixture, adding more butter as needed to ease the mixing process. Pour the entire mixture into the casserole dish and top it off with the grated grana/Parmesan cheese. Pop it in the oven and bake for about 10 minutes, or until you see that the cheese on top has nicely melted. Remove the dish from the oven and allow to cool for a few moments. Eat up!