Patata Millefoglie al Parmigiano, Aglio Nero e Rosmarino (Italian Parmesan Potato Millefeuille) This is not a gratin and it is not a standard layered potato side dish. The objective is a compact architectural block of ultra thin potato layers, compressed until perfectly even, chilled, portioned, then crisped hard on the outside while remaining buttery and tender inside. Parmigiano adds savory depth between the layers, black garlic brings sweetness and fermented complexity, wh