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Finely slice the onions and cut the pancetta into small cubes.
Add the pancetta to a pan and cook for 5 minutes.
Add all the onions and cook for about 10 minutes.
Add 2 tablespoons butter and the mixed herbs. Deglaze with ¼ cup white wine and cook for 2 minutes.
Slice the potatoes very thin using a mandoline at the thinnest setting. Cut each slice with a smaller circle so the potatoes cook evenly.
Cut the soft cheese into small pieces.
Grease the pan with softened butter.
Arrange the potatoes tightly next to each other and season with salt and pepper.
Add a layer of the onion-pancetta mixture.
Add soft cheese, Parmigiano Reggiano, and a little heavy cream.
Repeat the layers at least three times.
Shape the final potato layer neatly, season again, and add the remaining Parmigiano on top.
Cover with parchment paper and aluminum foil.
Bake at 360°F (182°C) for 1 hour.
Remove the parchment and foil, then bake at 430°F (221°C) for 30 minutes until a crunchy crust forms.
Let the gratin rest for 10-20 minutes before serving.