Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set 4 mini cocottes on the baking sheet.

Divide potato slices evenly between the mini cocottes, layering them in a staggered circle so the slices lay flat.

Over medium high heat, add heavy cream, thyme, oregano, bay leaf, salt, and pepper to a medium saucepan. Bring the mixture to a simmer. Remove from heat. Remove and discard the bay leaf.

Stir 3 oz white cheddar cheese and 2 oz gruyere cheese into the cream mixture, until melted. Slowly pour the mixture into the 4 cocottes, dividing evenly between them.

In a small bowl, stir remaining cheese together. Sprinkle the cheese on top of the cocottes, dividing evenly between them.

Add the baking sheet with the mini cocottes to the oven. Bake for 30 minutes, until the potatoes are cooked through and golden brown on top.

Let rest 10 minutes before serving. Garnish with fresh parsley and serve immediately.