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Bacalhau com Natas served on a plate
Creamy Portuguese cod with cream sauce and cheese

Creamy Portuguese Cod Gratin (Bacalhau com Natas)

Author: Flavelo
Recipes Main Courses
Portugal's national comfort food, 'Cod with Cream'. The magic lies in the combination of béchamel sauce and cream, wrapping the salty, flaky fish in a silky, gratin blanket. Potatoes aren't a side dish here; they form the backbone of the meal.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large pot for the fish
  • Skillet for the sauce
  • Baking dish

Allergen Information

⚠️ Fish
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Simmer the soaked cod in boiling water for 10 minutes, then drain (reserve a little of the cooking liquid). Remove the skin and bones, and flake the fish into pieces.

Tip: The fish flakes separate easily with heat, making it easy to debone.
2 ✓

Dice the potatoes and fry them in plenty of oil (or parboil) until softened but not completely crispy or brown, as they will soften further in the oven.

Tip: Par-frying seals the surface of the potato so it doesn't completely soak up the sauce, maintaining some texture.
3 ✓

Sauté the sliced onion and garlic in olive oil until translucent, add the flaked cod, and cook together for a few minutes.

Tip: The sweetness of the onion counteracts the saltiness of the fish.
4 ✓

Make the béchamel: melt the butter, whisk in the flour (white roux), then gradually pour in the milk and cream. Simmer until thickened.

Tip: The starch granules in the flour open up in the hot fat and absorb the liquid to thicken the sauce (gelatinization).
5 ✓

Fold the fish mixture and potatoes into the sauce. Pour into a baking dish, sprinkle with cheese, and bake at 350°F (180°C) for 25 minutes until the top is golden brown.

Tip: Gratinating (browning with cheese) gives the dish its final, complex flavor.

Recipe FAQ

It's too salty, what should I do?
Salt cod (bacalhau) must be soaked thoroughly (at least 24 hours, changing the water multiple times). If it's still salty, you can mute it by increasing the amount of potatoes and cream.

Ingredients

  • 1 lb Salted Cod (soaked and desalinated!)
  • 1 lb Potatoes
  • 2 whole Onions (sliced)
  • 2 cloves Garlic
  • 0.25 cup Olive Oil
  • 1 cup Heavy Cream
  • 1 cup Milk
  • 2 tbsp All-Purpose Flour
  • 4 tbsp Unsalted Butter
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 3.5 oz Cheese (e.g., Parmesan or Emmental, grated)