Preheat oven to 180°C fan bake. Grease a large deep-set oven dish.
Peel potatoes and cut into 1/3 cm thin slices. Place in a saucepan with cold water and a pinch of salt, and parboil for 10 minutes, until tender but not fully cooked. Drain and set aside, covering with a damp paper towel to avoid discolouration.
Meanwhile, heat the avocado oil in a heavy-based frying pan. Saute the onion and rosemary gently for 5 minutes until onion is translucent.
Cut the bacon, rind on, into thin 1cm slices. Add to onion mix and cook for another 5-10 mins on medium heat, until bacon is golden. Remove from heat.
Grate the Puhoi Valley smoked cheddar, and cut the Puhoi Valley washed rind into thin slices, about 1/2 cm thick.
Layer half the potatoes in the bottom of your oven dish and season with black pepper. (Don’t be tempted to add more salt as there’s plenty in the bacon.) Evenly spread half the onion & bacon mixture over the top, followed by half the grated cheese. Tear the Puhoi Valley Washed Rind into large chunks and dot evenly over the top.
Layer the rest of your potatoes, season with pepper and top with the remaining onion, bacon and two cheeses.
Pour the cream over the top. Garnish by laying a small sprig of rosemary on top, and bake on 180°C for 20 minutes, or until top is golden brown and the cream is bubbling.
Allow to rest a few minutes then serve hot with a green salad and fresh crusty bread.