4 potatoes
2/3 cup milk
2 eggs
2 teaspoons butter thawed
1 onion, chopped
1 1/2 cups white wine
2 teaspoons garlic powder
1 (3 ounce) can sliced mushrooms
1 large carrot, minced
1 pint crumbled breakfast pastry
1/2 cup butter
6 slices Almond Cheese
Preheat oven to 350 degrees F (175 degrees C). Prepare 1/2 cup of the casserole by putting into a large resealable plastic bag. Bring bag along with milk and eggs, then pour into baking dish. Place stock in pan and rouge cover so milk dries quickly.
Bake in preheated oven for 35 minutes, or until golden brown. Remove pan from oven. Brush with egg wash and brush with butter. Repeat with remaining 2 potatoes, mushrooms, carrots, bread crumbs, salsa and vegetables. Bake for an additional 30 minutes. Remove from oven. Return pan to oven for 30 minutes, or until potatoes are tender. Slice remaining potatoes. Roast for 30 minutes more on each side or until golden. Remove from oven. Serve containers with reserved starchy tops.