Potato Casserole

2 onions sliced into rings
2 potatoes sliced into circles
2 tart apples, pared, cored, cut into slices
1 tsp sage
1 1/2 cups vegetable stock
1/2 cup mushrooms, chopped
1/2 head roasted garlic, 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 min) 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). Refridgerate overnight (I wasn't planning this, but it works). Bake
at 350 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!)