Bacalhau com Natas

Tender cod flakes and potato cubes bound in a velvety cream sauce. The dish emerges from the oven with a bubbling, golden-brown cheese crust.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1262
• Protein: 113 g
• Carbs: 55 g
• Fat: 62 g

Ingredients

• 600 g Salted cod ( desalted and flaked )
• 800 g Potato ( finely diced )
• 2 piece Onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 40 g Minimum butter sweet
• 40 g Wheat flour
• 500 ml Whole milk
• 200 ml Cream
• 100 g Emmental cheese ( grated )
• 100 ml Extra virgin olive oil
• 1 piece Bay leaf
• 1 pinch Nutmeg
• 1 pinch Black pepper ground

Instructions

1. Poach the cod

   Place the pre-desalted cod in a pot of cold water with the bay leaf. Bring to a simmer. Once the water starts trembling, cook for 10 minutes. Drain and flake the flesh, removing any bones; it should come apart in large white flakes.

2. Sauté the potatoes

   Cut the potatoes into small 1 cm cubes. Sauté them in olive oil until they are tender and lightly colored. A knife tip should slide in easily. Drain them well.

3. Sauté the aromatics

   Slice the onions and mince the garlic. In a pan, sauté them with a drizzle of oil without browning. Add the flaked cod and mix well to combine the flavors for 5 minutes.

4. Bind with cream

   Make a roux with the butter and flour. Gradually pour in the milk while whisking until the sauce thickens and coats the back of a spoon. Remove from heat, stir in the cream and nutmeg. Season generously with pepper.

5. Bake and gratin

   Mix the cod, potatoes, and two-thirds of the sauce. Pour into a baking dish, top with the remaining sauce, and sprinkle with emmental. Bake at 200°C until the crust is golden brown.

Chef's tips

• Never salt the sauce, the cod will provide all the necessary salt even after desalting.
• For a truly smooth sauce, stir in the cream away from the heat.
• If the sauce is too thick, loosen it with a bit of the cod's poaching water.

Storage

Store for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to preserve the sauce's texture.