To make Millefoglie di Gonzaghetta with potatoes and rosemary, first peel the potatoes and cut into slices about 3 millimetres thick. Then use a pastry cutter 5 cm in diameter to cut them into circles, brush with melted butter and sprinkle with chopped rosemary and Parmigiano Reggiano cheese. Cook the potatoes au gratin in the oven at 180°C/350°F for 10 minutes. Meanwhile, slice the Gonzaghetta into 0.5 cm slices using and aluminium disk and heat in the oven for 10 minutes. Then create your millefeuilles alternating the potatoes with slices of Gonzaghetta, creating little “towers” to place centrally on your serving plate.Tips: Gonzaghetta millefeuilles with rosemary potatoes are ideal served as a tasty hors d’oeuvre, thinly sliced with sweet and sour mostarde (traditional chutneys with mustard), or sliced more thickly and grilled as a speedy main course.