Bacalhau com Natas
Indulge in the comforting flavors of Bacalhau com Natas, a classic Portuguese dish that seamlessly blends tender flakes of salted cod with creamy layers of potatoes, onions, and a luscious béchamel sauce. This soul-warming casserole is topped with melted, golden cheese, creating a rich and satisfying meal that's perfect for any occasion. The process starts with desalted cod, which is gently simmered to perfection before being combined with sautéed onions, crispy pan-fried potatoes, and a velvety cream sauce seasoned with nutmeg and black pepper. Once baked to bubbly, golden goodness, this dish is best served with a fresh green salad or a side of crusty bread. Perfect for midweek dinners or festive gatherings, Bacalhau com Natas is a true celebration of Portuguese culinary tradition. Keywords: Bacalhau com Natas, Portuguese casserole, salted cod recipe, creamy cod and potato bake, traditional Portuguese dish.
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Recipe Information
Ingredients
- 500 grams salted cod
- 3 tablespoons olive oil
- 2 pieces large onions
- 3 pieces garlic cloves
- 500 grams medium potatoes
- 250 milliliters heavy cream
- 200 milliliters milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.5 teaspoons grated nutmeg
- 0.5 teaspoons black pepper
- to taste salt
- 100 grams grated cheese (e.g., mozzarella or cheddar)
Instructions
Rinse the salted cod under cold water to remove any surface salt. Submerge the cod in cold water and place in the refrigerator to soak for at least 24 hours, changing the water 2-3 times.
After soaking, drain the cod and place it in a large pot. Cover it with fresh water and simmer gently for 10-15 minutes until the fish is tender. Remove the cod from the water, let it cool slightly, and shred it into bite-sized pieces, removing any bones and skin.
Peel and thinly slice the onions. Crush the garlic cloves.
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions become translucent and golden, about 10 minutes.
Peel and thinly slice the potatoes into rounds. In a separate pan, fry the potato slices in a bit of olive oil until they are golden and partially cooked. Remove and set aside.
Preheat the oven to 180°C (350°F).
In a saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to create a roux. Gradually whisk in the milk, ensuring no lumps form, then add the heavy cream. Stir continuously until the sauce thickens, about 5-7 minutes. Season with grated nutmeg, black pepper, and salt to taste.
Combine the shredded cod, sautéed onions, and garlic in a large bowl. Add the fried potatoes and pour the cream sauce over everything. Gently mix to ensure even coating.
Transfer the mixture into a greased baking dish. Sprinkle the grated cheese evenly over the top.
Bake in the preheated oven for about 30-35 minutes until the top is golden brown and bubbly.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your Bacalhau com Natas with a crisp green salad or crusty bread on the side.
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 43216 mg | 1879% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.3 g | ||
| Protein | 357.9 g | 716% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1422 mg | 109% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
