Preheat the oven to 180°C.
Thinly slice the onions and potatoes into thin discs.
Align the round discs upright in a medium ceramic baking dish to form rows.
Add the bay leaves sporadically in between the onions and potato.
In a jug, add the cream, stock powder, dried oregano and fresh thyme and stir well. Pour the liquid over the potatoes and onions.
Sprinkle the gruyere and parmesan cheese over the potatoes and onions and top it off with the breadcrumbs.
Bake in the oven for 50 minutes or until the potato is soft on the inside and crunchy on the outside. If the top of the bake starts to burn cover with tinfoil.
Serve with a pinch of sea salt.