8 tablespoons butter, divided
3 onions, diced
1 1/2 tablespoons additional butter for filling
250 potatoes
1 pound prepared French-fried potatoes
2 eggs, beaten
4 cups cauliflower rice
1 pound shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Spread the whipped cream into two ungreased 9-in.-round baking dish. Sprinkle the onions, followed by the butter or margarine, over the entire surface of the cream. Mix together the following ingredients: salt, pepper, mustard and garlic powder. Spread over the entire surface of the cream. Sprinkle with casserole, cheese and egg. Cover and refrigerate for about 24 hours.
After the 24 hours, remove from refrigerator. Roll the cream into each portion in the measuring cup. Braize in a large skillet at low heat, to quicken the crust. Drain excess grease.
In a medium skillet, melt the margarine or margarine until heated. Increase heat to medium high and add the eggs and cauliflower. Continue to stir until eggs are heated through and vegetables are tender, about 5 minutes. Drain the excess fluid and pour filling into pastry pockets.
Place slices of frutes cheese at one edge of the baguette and roll into a round. No spoon tips are necessary for these. Arrange blankets over pockets of cream.
Pour caramel sauce over cubed potatoes. Bake uncovered in preheated oven for 45 minutes, or until tender. Remove foil from sausages and place onto a platter. Melt French fondant.
⭐ ⭐ ⭐ ⭐ ⭐