Gluten-Free Bacalhau com Natas
Experience the rich and comforting flavors of classic Portuguese cuisine with a gluten-free twist in this Gluten-Free Bacalhau com Natas. This creamy baked dish combines tender, flaked salted cod, thinly sliced potatoes, and caramelized onions, all layered in a velvety, nutmeg-infused cream sauce. Topped with a crispy layer of gluten-free breadcrumbs, this hearty casserole delivers a perfect balance of texture and indulgence. With simple substitutions like gluten-free flour and breadcrumbs, this traditionally wheat-based recipe becomes accessible to gluten-sensitive diners without compromising its authentic taste. Perfect for special occasions or as a weeknight treat, this dish delights with its golden, bubbling top and soul-warming Portuguese flavors.
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Recipe Information
Ingredients
- 500 g dried salted cod
- 2 tablespoons gluten-free all-purpose flour
- 3 tablespoons olive oil
- 2 sliced large onions
- 2 minced garlic cloves
- 1 bay leaf
- 50 g gluten-free bread crumbs
- 4 peeled and thinly sliced large potatoes
- 200 ml gluten-free heavy cream
- 200 ml milk
- 1 egg yolk
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by desalinizing the cod: soak it in cold water for 24-48 hours, changing the water every 8 hours. Once desalinated, drain and flake the cod, removing any skin and bones.
Preheat your oven to 200°C (390°F).
In a large pot, cover the sliced potatoes with cold water and bring to a boil. Cook until just tender, about 10 minutes. Drain and set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bay leaf, sautéing until the onions are soft and golden, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.
Add the flaked cod to the onion mixture, stirring to combine. Remove from heat and set aside.
In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Stir in the gluten-free flour and cook for about 1 minute. Gradually whisk in the milk and gluten-free heavy cream, stirring constantly until the mixture thickens to a creamy consistency.
Remove the cream sauce from heat. Beat the egg yolk in a small bowl, then whisk it into the sauce. Season with nutmeg, salt, and black pepper.
In a greased baking dish, layer half of the cooked potatoes, followed by the cod and onion mixture. Pour over half of the cream sauce. Repeat the layers, finishing with the remaining cream sauce.
Sprinkle gluten-free bread crumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let the dish rest for a few minutes before serving hot.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 36.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 599 mg | 46% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4198 mg | 89% | |
*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.
