Moussaka with Artichokes, Tomatoes, and Potatoes

Name: Moussaka with Artichokes, Tomatoes, and Potatoes
Yield: serves 4 to 6
Ingredients: 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 Gruyère cheese; 2 egg yolks; Freshly grated nutmeg

December 9, 2011

Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven.

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