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Add the bacon to a large Dutch oven pot over medium to low heat and cook until crispy brown. Set them aside in a bowl.
Next, turn the heat up to medium and sear the sausages on both sides just blistering them until brown to give them a little color. Set them to the side on a plate.
Add in the onions and leeks, gently season with salt, and then sauté over medium heat for 5 to 6 minutes or until they start to turn brown.
Turn the heat down to low and cook for a further 10 to 12 minutes to caramelize while stirring occasionally.
Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
Add the carrots, turn the heat back to medium, and sauté for 4 to 5 minutes just to help cook the carrots a bit.
Sprinkle back in the bacon and then evenly spread the seared sausage overtop.
Next, add the stock and season it with salt and pepper.
Layer on and fan out the potato slices over top of everything else in the pot.
Gently season the potatoes with salt and pepper, add on a lid, and cook over low-to-low-medium heat for 1 hour or until everything is cooked and tender.
Remove the lid, drizzle on the melted butter, and place on a middle rack in the oven at 450°. Cook for 15 to 20 minutes to help brown up the potatoes.
Garnish with chopped fresh parsley and serve in bowls.