Layer squash in the prepared casserole. Place arch-shaped slices from the base of the squash on the bottom and sides of the dish. Then, using two-thirds of the slices, pick up 6 - 8 of the half moon shaped slices at a time and fan them out in a circle along the edge, using the arch-shaped base pieces to prop them up. Carefully spoon in half of the cream mixture. Fan remaining squash in a circle in the center of the casserole. Tuck reserved bay leaves between squash slices. Carefully spoon remaining cream mixture over top.