Bacalhau com Natas — Salt Cod Baked in Cream with Onions

Ingredients

• 1¼ lb Salt Cod, soaked if salted
• 2 lb potatoes, in matchsticks
• 3 Onions, sliced thin
• 3 cloves garlic, sliced
• ⅓ cup olive oil
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 oz grated cheese
• Salt, white pepper, and nutmeg

Method

1. If using salt cod, soak it 24–36 hours in the fridge, changing the water three times. Then poach it 8 minutes, drain, and flake, hunting out bones as you go.
2. Fry the potato matchsticks in the olive oil in batches until golden and crisp, then drain on a rack and salt lightly.
3. Soften the Onions and garlic in 1 tbsp of the butter until sweet and translucent, 10 minutes, then fold in the Salt Cod.
4. Make a béchamel: melt the remaining butter, whisk in the flour, cook 2 minutes, then add the milk gradually, whisking, until smooth and thick. Stir in the cream, nutmeg, and white pepper.
5. Fold two-thirds of the sauce through the fish and potatoes, spread in a baking dish, pour the rest over, and scatter the cheese.
6. Bake at 400°F (205°C) for 30–35 minutes, until blistered and bubbling. Rest 10 minutes so it sets enough to serve in squares.