Next, peel and rinse carrots and potatoes. Slice them all into the ¼-inch thickness and place them into a large bowl. You can use a sharp knife or mandoline slicer to do this. Add the seasoned cream mixture to it.
Rinse, chop fresh parsley and add it in. Gently mix all the ingredients in a fold-over fashion. Slide a spoon along the side of the bowl to the bottom, scoop some up and gently lay them over. Don't pound on the veggies or they will water too much.
Transfer the seasoned potatoes with carrots into a glass or ceramic baking pan in layers. Pour melted butter evenly over the veggies in the pan. Insert the bay leaves between potato chunks, distributing them evenly throughout the pan.
Bake in a preheated oven to 400 F (205 C) for one hour or until a knife or a fork easily slides through. No need to cover the casserole dish with foil.
Your delicious Scalloped Potatoes are ready to be served! Enjoy with your favorite salad and meat sides! Or simply the country way, with a cup of cold buttermilk!