Ask a room of Portuguese people to name the ultimate comfort bacalhau dish and bacalhau com natas wins by acclamation: shredded salt cod and crispy fried potatoes folded into a nutmeg-scented cream sauce, baked until the top bronzes and bubbles.
It is the dish of family gatherings and cold Sunday nights — rich, generous and deeply satisfying.
It has a few components — cod, potatoes, béchamel — but none is difficult, and everything can be assembled ahead and baked when you are ready. The flavor absolutely repays the effort.
Bacalhau com Natas Recipe
What you need
Ingredients
- 1 pound salted cod, soaked 24 to 48 hours (change the water every 6-8 hours)
- 2 pounds potatoes, peeled and diced small
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1½ cups whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 cup grated cheese (optional — mozzarella or a mild cheese)
- Chopped fresh parsley, for garnish
Cook along
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Simmer the soaked cod in fresh water 10 to 15 minutes, cool slightly, and shred, discarding bones and skin.
- Fry the diced potatoes in the olive oil until golden and crispy; drain on paper towels.
- In the same skillet, cook the onion and garlic until soft and fragrant, about 5 minutes, then add the shredded cod for 2 to 3 minutes more.
- Make the sauce: melt the butter, stir in the flour and cook 1 to 2 minutes, then whisk in the milk gradually, followed by the cream. Whisk until thickened, 5 to 7 minutes, and season with salt, pepper and nutmeg.
- Gently combine the cod mixture, potatoes and sauce, and pour into the baking dish. Top with cheese, if using.
- Bake 25 to 30 minutes, until golden and bubbling. Rest briefly, garnish with parsley, and serve warm.
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