Mashed Potato Casserole

2        Onions, sliced into rings
2        Potatoes, sliced into circles
2        Tart apples, pared, cored, cut into slices
1     ts Sage
1 1/2 c  Vegetable stock
  1/2 c  Mushrooms, chopped
  1/2    Roasted garlic head, cloves chopped fine

In a stock pot layer onion rings and pour 1 cup vegetable stock in.
Cook until beginning to get transparent (do not stir). Layer potatoes
over onions and cover to steam (you may add more stock as needed).
When potatoes begin to become soft (10-15 minutes), add sage, apple
slices in a layer and mushrooms. Cook another 5 minutes and mix in
garlic. Turn into a casserole dish (you may want to spray Pam in
first, or wipe with a small amount of oil). Refrigerate overnight (I
wasn't planning this, but it works). Bake at 350 F until brown on top
and heated through. Serve with lentils cooked with tomato sauce and
green beans, and a dark leafy salad or greens cooked your favorite
way (escarole, simmered in broth with lots of garlic!)