Bacalhau com Natas
A classic Portuguese comfort dish consisting of layered salted cod, fried potatoes, and onions in a rich, creamy béchamel sauce.
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Ingredients
- 500 grams Salted cod (soaked and shredded)
- 800 grams Potatoes (peeled and cubed)
- 2 large Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 200 ml Heavy cream (natas)
- 500 ml Whole milk
- 50 grams Butter
- 50 grams All-purpose flour
- 4 tablespoons Olive oil
- 1 pinch Nutmeg, salt, and black pepper
- 50 grams Grated cheese (optional)(optional)
Instructions
- 1
Deep fry or air fry the cubed potatoes until lightly golden but not too crunchy, then set aside on paper towels.
- 2
In a large pan, sauté the sliced onions and minced garlic in olive oil until soft and translucent.
- 3
Add the shredded cod to the onions and cook for about 5 minutes over medium heat, stirring occasionally.
- 4
In a separate saucepan, melt butter, whisk in flour to make a roux, and gradually add milk while whisking to create a smooth béchamel sauce.
- 5
Stir the heavy cream into the béchamel sauce and season with salt, pepper, and a generous pinch of nutmeg.
- 6
Mix the fried potatoes and the cod-onion mixture together in a large bowl, then fold in two-thirds of the cream sauce.
- 7
Transfer the mixture to a greased baking dish, pour the remaining sauce over the top, and sprinkle with cheese if desired.
- 8
Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until the top is golden brown and bubbling.
Nutrition per Serving
640
Calories
32g
Protein
48g
Carbs
36g
Fat
4g
Fiber
6g
Sugar
1100mg
Sodium
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