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Preheat oven to 350°. Tear or cut out 4 (13" x 9") sheets of parchment. In a small bowl, toss Gruyère and Parmesan until combined.
In a medium bowl, combine garlic, cream cheese, half-and-half, thyme, and 1 ounce (about ⅓ packed cup) cheese mixture; season with salt and pepper, then stir until smooth.
On a work surface, lay a sheet of parchment flat with a long end facing you. Arrange one-quarter of potato slices (about 4 ounces) in a straight line in center of parchment, slightly overlapping, parallel to longer end of parchment. Dollop one-quarter of cream cheese mixture (about 3 tablespoons) on top of potatoes and spread to cover potatoes. Spray parchment on both sides of potato line with cooking spray. Bring long ends of parchment together and fold 2 to 3 times to close. Fold short ends of parchment in to seal. Repeat with remaining parchment, potatoes, and cream cheese mixture. Place parchment packets on a sheet tray.
Bake potatoes for 35 minutes. Open each parchment packet and top with remaining 1 ounce cheese mixture. Continue to bake until cheese is melted, about 5 minutes more.
Carefully open each packet and arrange bundles on a platter. Top with chives.