Moussaka with Artichokes, Tomatoes, and Potatoes

• 1 russet potato, peeled and sliced
• 1 eggplant, peeled and cut into 1/4-inch-thick crosswise slices
• 1 cinnamon stick
• 5 whole cloves
• 6 black peppercorns
• 2 allspice berries
• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 4 large cloves garlic, minced
• 1/4 cup dry red wine
• 3 large tomatoes, coarsely chopped
• 1 (14-ounce) can artichoke hearts, well drained and halved
• Salt to taste
• 4 cups milk
• 1/4 cup all-purpose flour
• 1 cup shredded Gruyere cheese
• 2 egg yolks
• Freshly grated nutmeg

1. Layer the potatoes in the bottom of the slow cooker insert.
2. Then layer all the eggplant slices on top.
3. Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
4. In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes.
5. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry.
6. Add salt to taste.
7. Pour the tomato-artichoke sauce carefully over the eggplant and potatoes.
8. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
9. Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
10. While the vegetables are cooking, make the custard topping.
11. Combine the milk and flour in a blender and blend until smooth.
12. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon.
13. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time.
14. Stir in a dash of nutmeg.
15. Carefully pour the custard over the vegetables, trying not to dislodge them.
16. Cover and continue cooking for about 1 hour longer, or until the custard is set.
17. Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
18. I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.
19. That way, each portion is a little tidier.
20. I would love a good Greek wine.
21. I would enjoy Kir-Yiannis Xinomavro.
22. And if you cant find any, opt for a full-bodied red or any good dry rose.

russet potato, eggplant, cinnamon, cloves, black peppercorns, berries, olive oil, yellow onion, garlic, red wine, tomatoes, salt, milk, allpurpose, gruyere cheese, egg yolks, nutmeg

Taken from www.epicurious.com/recipes/food/views/moussaka-with-artichokes-tomatoes-and-potatoes-379733 (may not work)