Bacalhau Com Natas

Ingredients

Salted cod

500g, soaked overnight in water

Potatoes

500g, peeled and sliced

Onions

2 medium, thinly sliced

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Butter

4 tablespoons

All-purpose flour

4 tablespoons

Milk

2 cups

Heavy cream

1 cup

Grated cheese (such as Gruyère or Parmesan)

1 cup

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a pot of salted water, boil the sliced potatoes until tender, about 10-15 minutes. Drain and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, cooking until soft and translucent, about 5 minutes.
4. Add the soaked and drained cod to the pan, cooking for another 5 minutes until it starts to flake. Remove from heat and set aside.
5. In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until golden.
6. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
7. Combine the cod and onion mixture with the cream sauce, stirring well to ensure everything is coated.
8. In a baking dish, layer half of the sliced potatoes, followed by the cod and cream mixture. Top with the remaining potato slices.
9. Sprinkle the grated cheese evenly over the top layer.
10. Bake in the preheated oven for 20-30 minutes, or until the top is golden and bubbly.
11. Allow to cool slightly before serving. Enjoy your Bacalhau com Natas with a side of fresh salad or crusty bread.