Boston Salt Cod Potato and Onion Casserole
Indulge in the comforting flavors of New England with this Boston Salt Cod Potato and Onion Casserole, a hearty dish brimming with layers of tender russet potatoes, flaky salt cod, and caramelized yellow onions. This classic recipe is elevated by a rich, herb-infused cream sauce, a golden Parmesan and breadcrumb crust, and a perfect balance of savory and creamy textures. Whether you're looking for a cozy family meal or a crowd-pleasing centerpiece, this casserole delivers satisfying depth and warmth in every bite. With its combination of traditional ingredients and simple yet flavorful preparation, this dish is a true celebration of salt cod cuisine, perfect for your next dinner gathering!
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Recipe Information
Ingredients
- 1 pound salt cod
- 3 large russet potatoes
- 1 large yellow onion
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 garlic cloves, minced
- 2 tablespoons parsley, chopped
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
Instructions
Rinse the salt cod under cold running water. Place it in a large bowl, cover with cold water, and refrigerate. Let it soak for 24 hours, changing the water 2-3 times to remove excess salt.
After soaking, drain the salt cod and pat it dry with a kitchen towel. Cut it into 2-inch chunks and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Peel and slice the potatoes into 1/4-inch rounds. Place them in a pot, cover them with cold water, and bring to a boil. Cook for 5-7 minutes, or until just tender. Drain and set aside.
Peel and slice the yellow onion into thin rings. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes, stirring frequently, until they are softened and slightly golden.
Add the butter and minced garlic to the cooked onions and stir for another minute. Remove from heat and set aside.
In a small saucepan, warm the heavy cream and milk over low heat. Stir in the thyme, black pepper, and parsley. Do not boil. Remove from heat.
To assemble the casserole, layer half of the potatoes in the prepared dish. Top the potatoes with half of the salt cod pieces, followed by half of the caramelized onion mixture. Repeat the layers with the remaining potatoes, cod, and onions.
Pour the warmed cream mixture evenly over the layers in the casserole dish. Sprinkle the top with grated Parmesan cheese and breadcrumbs to create a crispy crust.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1093 mg | 23% | |
*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.
