Heat the oven to 375 degrees.
Heat the oven safe pot over medium heat.
Add the bacon crumbles and cook, stirring often, for 4-5 minutes or until cooked through.
Remove from the pot with a spoon onto a paper towel; set aside.
Remove all but 1 tablespoon of grease from the pot. If you don't have that much grease, add a bit of olive oil or butter.
Add the sliced onion and cook, stirring occasionally and more frequently toward the end, until the onions are a deep golden, about 14 minutes.
While the onions are cooking, bring the chicken broth to a boil then remove from heat; set aside.
Add the sliced potatoes and bacon crumbles to the onions then season with sea salt and freshly cracked pepper, to taste. Gently mix until well combined.
Pour the hot chicken broth over the top of the onions and potatoes and bring the pot to a boil, stirring with a spoon to scrape up the browned bits from the bottom of the pot.
Place the bay leaf and thyme sprig on top of the potatoes.
Cover the pot and place into the oven to bake for 15 minutes.
Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about 30 minutes.
Discard the bay leaf and thyme sprig before serving. Enjoy.