Gourmet comforts

Called a "gourmet-to-go" operation, Pasta Vita's refrigerated cases are full of prepared entrees, vegetable dishes, salads, sauces, soups, breads and desserts - everything you could possibly want to eat at home without the bother of time-consuming food prep.

But fortunately for those of us who do like to try on a chef's hat, Pasta Vita was willing to share the recipe for their Gruyere scalloped potatoes, requested by reader Rick Graichen of Groton.

Graichen says scalloped potatoes are one of his favorite comfort foods and Pasta Vita's remind him of those his mother made, usually for Sunday dinner. His sister told him he had to try them.

"Once I did I was hooked! PV (Pasta Vita) has taken scalloped potatoes to a whole new level for me. That is now one of the first things I look for on the shelf when I visit PV on Saturdays," Graichen says.

Chef Lou Castanho says the classic dish is popular during the cold-weather months and easy to prepare at home simply by layering thin slices of potatoes with onions and seasoning and drenching it all in a cream mixture. The creamy Gruyere cheese added after the baking process melts from the heat of the browned potatoes to top it all off.

Graichen says, "The potatoes are cooked perfectly, and the Gruyere cream sauce is fantastic, a nice skin/crust on top ... 'Wow!' That's about all I can say about them."

Gruyere Scalloped Potatoes

Serves eight to 10
7 Idaho potatoes, or about 5 pounds, peeled (note: you may need more depending on size of pan)
1/2 large Spanish onion, chopped Black pepper and kosher salt, to taste
1/2 pound Gruyere cheese, grated
Butter, softened (enough to grease pan)

Mix together:
2 cups whole milk
2 cups heavy cream
2 ounces white wine

Butter a 9-by-13 pan.
Slice potatoes very thin using a mandolin or other slicer.
Layer potatoes in greased pan so they are touching. Sprinkle a bit of the chopped onion on top of the potatoes.
Season that layer with salt and pepper to taste. Add the next layer on top of the first repeating the onion, salt and pepper.
Continue with the potatoes, onions and seasoning until the pan is almost full. Add the cream, milk and wine mixture. Bake in preheated oven at 350 degrees, uncovered for one hour. Remove pan from oven,
top with cheese, and let rest, then slice for serving