Ingredients with Measurements:
- 500g of salt cod (bacalhau)
- 1kg of potatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 tablespoons of flour
- 500ml of milk
- 200ml of heavy cream
- 1 bay leaf
- Salt and pepper to taste
- 100g of grated cheese (preferably Parmesan or Gruyere)
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
- Cheese grater
Step-by-step instructions:
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours.
2. Peel and slice the potatoes into thin rounds. Boil them in a large pot of salted water until they are tender but not falling apart. Drain and set aside.
3. Preheat the oven to 180°C.
4. In a large skillet, heat the olive oil and sauté the chopped onion and minced garlic until they are soft and translucent.
5. Add the soaked and drained salt cod to the skillet and cook for 5-7 minutes until it is cooked through. Remove from heat and set aside.
6. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly to avoid lumps. Add the bay leaf and season with salt and pepper to taste.
7. Bring the milk mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes until it thickens. Remove the bay leaf and add the heavy cream.
8. Add the cooked salt cod and onion mixture to the milk sauce and stir well.
9. In an oven-safe baking dish, layer the cooked potatoes and the salt cod mixture, finishing with a layer of potatoes on top.
10. Sprinkle the grated cheese on top of the potatoes.
11. Bake in the preheated oven for 20-25 minutes until the cheese is melted and golden brown.
12. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 24 hours (soaking the salt cod)
Cooking time: 1 hour
Temperature:
Preheat the oven to 180°C.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 10g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Instead of salt cod, you can use any other white fish such as cod, haddock or tilapia.
- You can use any type of cheese that melts well, such as cheddar or mozzarella.
Variations:
- Add sliced boiled eggs to the layers of potatoes and salt cod for an extra protein boost.
- Add sliced tomatoes or roasted red peppers to the layers for a pop of color and flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
Tips and tricks:
- Make sure to soak the salt cod for 24 hours to remove excess salt and rehydrate the fish.
- Boil the potatoes until they are just tender, as they will continue to cook in the oven.
- Use a whisk to make sure the milk sauce is smooth and free of lumps.
- Let the dish cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 180°C for 10-15 minutes until heated through.
Presentation ideas:
Serve the Bacalhau com Natas e Batatas Gratinadas in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Arroz de Tomate (Tomato Rice)
- Couve a Mineira (Brazilian-Style Collard Greens)
- Farofa (Brazilian-Style Toasted Cassava Flour)
Troubleshooting advice:
- If the milk sauce is too thick, add more milk to thin it out.
- If the potatoes are too hard, boil them for a few more minutes until they are tender.
- If the cheese is not melting, broil the dish for a few minutes until the cheese is melted and golden brown.
Food safety advice:
- Make sure to soak the salt cod for 24 hours to remove excess salt and rehydrate the fish.
- Cook the dish to an internal temperature of 74°C to ensure that it is safe to eat.
Food history:
Bacalhau com Natas e Batatas Gratinadas is a traditional Portuguese dish that originated in the northern region of Portugal. It is a popular dish during the Christmas season and is often served with other traditional Portuguese dishes such as Arroz de Tomate and Couve a Mineira.
Flavor profiles:
This dish is creamy, salty and savory with a crispy cheese topping.
Serving suggestions:
Serve the Bacalhau com Natas e Batatas Gratinadas with a glass of white wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese