Preheat oven to 375F. Spray or wipe traditional muffin tin with cooking oil.

In a skillet,add 2 tbsp.. butter and 2 tbsp. oil. Add onions and salt and pepper and cook over medium-high for about 15 minutes, or until golden-brown. Set aside

Peel potatoes (or don't if you like the skin!) and slice into ¼ inch thick rounds.

In a medium bowl, add ¼ cup of each of the cheeses, paprika, Italian seasoning, 1 tbsp. chopped fresh herb, remaining oil and potato slices. Toss until mixed well.

In a small pan or microwave bowl, heat cream, remaining butter, garlic and salt and pepper. heat until butter is melted.

Stack potato slices in muffin tin. Spook cream mixture over potatoes.

Bake for 25-30 minutes.

Remove from oven and top with onions. sprinkle with remaining cheeses. Sprinkle remaining cheese and bake an additional 3-5 minutes.

Remove from oven and sprinkle with chopped fresh herb to garnish.