Bacalhau com Natas — Cod with Cream & Potatoes

Salt cod baked with potatoes in a creamy béchamel, topped with cheese until golden.

TIME BREAKDOWN
Prep: 40 min
Cook: 40 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 500g salt cod (bacalhau)
  • 600g potatoes, peeled and cut into 1cm cubes
  • Sunflower oil, for frying
  • 3 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 40g butter
  • 40g plain flour
  • 400ml whole milk, warmed
  • 200ml double cream
  • Pinch of freshly grated nutmeg
  • Black pepper to taste
  • 80g Cheddar or Emmental, grated
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Simmer the cod in fresh water for 10 minutes. Drain, cool and flake, discarding skin and bones.

  3. Fry the potatoes in hot sunflower oil for 6 to 8 minutes until golden. Drain on kitchen paper.

  4. Cook the onions in the olive oil for 10 minutes, add the garlic for 1 minute, then fold in the cod and potatoes.

  5. Melt the butter, stir in the flour for 1 minute, then whisk in the warm milk and cream. Simmer for 5 minutes until thick, then add the nutmeg and pepper.

  6. Heat the oven to 200°C (180°C fan). Spread the cod mixture in a baking dish, pour over the sauce and scatter with the cheese.

  7. Bake for 20 to 25 minutes until golden and bubbling. Scatter with parsley and serve.