Special equipment:
11in (28cm) springform pan

Ingredients:
2 1⁄4lb (1kg) potatoes, very thinly sliced
12 tbsp unsalted butter
1lb 2oz (500g) package filo pastry
5oz (125g) blue cheese, crumbled
4 shallots, finely chopped
41⁄2oz (125g) bacon, cut into strips
4–5 sprigs each parsley, tarragon,
and chervil, leaves finely chopped
sea salt and freshly ground black pepper
3–4 tbsp sour cream

Method:
1 Preheat the oven to 350°F (180°C).

2 Melt 1 tablespoon butter in a frying pan and cook the bacon until brown, about 5 minutes. Drain on paper towels.

3 Melt the rest of the butter in a saucepan. Brush the pan with a little butter. Lay a damp kitchen towel on a work surface and unroll the filo pastry sheets onto the towel.

4 Using the pan as a guide, cut through the pastry to leave a 3in (7.5cm) border around the pan. Reserve the trimmings. Cover with a second damp towel.

5 Put a filo sheet on a third damp towel and brush with butter, then press into the pan.

6 Repeat with another sheet, putting it in the pan at a right angle to the first. Continue until half the filo is used.

7 Arrange half the potatoes in the pan. Sprinkle with half the cheese, shallots, herbs, salt, and pepper.

8 Repeat, then pour over the sour cream. Cover the pie with the rest of the filo, buttering and layering.

9 Cut a 3in (7.5cm) hole from the center, so the filling shows. Bake for 45–55 minutes, until golden brown. Serve in wedges, with a crisp green salad.

PREPARE AHEAD:
This can be prepared ahead up to the point of baking, wrapped in plastic wrap, and refrigerated for 2 days.

Potato and Blue Cheese Filo Pie