Here’s a variation I absolutely love of the classic “Bacalhau com Natas”, or Portuguese codfish with cream. This is a traditional Portuguese dish that has graced tables for generations, but instead of creating the more liquid kind of cream that often happens with regular bacalhau com natas, I made a thick béchamel sauce with cream and added the potatoes to the codfish mixture. What you get in the end is a dish with a flavor very similar to bacalhau com natas, but much firmer and denser!
By cooking the codfish and potatoes together, you’re capturing that precious cooking liquid to enrich your béchamel. The result? A gloriously cohesive, cheese-topped casserole that holds its shape beautifully when served. It’s comfort food at its finest, with that unmistakable Portuguese flavouring that comes from slowly sautéed onions, garlic, and generous splashes of olive oil.
Whether you’re making this for a special Sunday lunch or just because you’re craving something rich and satisfying, this firmer take on bacalhau com natas delivers all the creamy, savory goodness you want. Trust me, once you try it this way, you’ll understand why I always come back to this version! Let’s check the recipe!
Portuguese Codfish Gratin with Cream and Cheese • Bacalhau com Natas
This is also a great after Christmas recipe, since its normal after Christmas to have some leftover cooked codfish, this recipe is just the thing! Just skip the cooking codfish part of the recipe.
Ingredients
- Codfish – 400g (About 2 large fillets)
- Potatoes – 3 large
- Butter – 50g
- Flour – 50g
- Milk – 150ml
- Cream – 200ml
- Bay Leaf – 1
- Olive Oil – To Taste (but Generously)
- Garlic – 2 Cloves
- Onion – 2
- Grated cheese – 200g (Mixture of Mozzarella and Mimolette)
- Pepper – A Pinch
- Paprika – A Pinch
- Nutmeg – A Pinch
- Salt – A Pinch
Directions
- Start by boiling the potatoes and cod (because this will give you the water to season the béchamel sauce), add the soaked cod and peeled potatoes to a pan, cover both with water, and bring to a simmer (without boiling).
- After 5 minutes, remove the cod, even if it is not fully cooked, as it will finish cooking in the oven. Leave the potatoes to cook until tender (insert a fork; if it goes in without resistance, the potatoes are ready).
- Once the cod has cooled, remove the skin and bones and flake it. Remove the cooked potatoes and cut them into cubes, setting aside the cooking water.
- In a frying pan, add the thinly sliced onion, chopped garlic, bay leaf, and a few generous drizzles of olive oil. Let it sauté well, then add the cod and diced potatoes and let it simmer over low heat.
- Preheat the oven to 200ºC with the grill on top if you have one and prepare an ovenproof dish or Pyrex dish by brushing it with olive oil.
- Add the milk and cream and heat in the microwave, but do not boil. In a small saucepan over medium-low heat, add the butter and let it melt, then season with a little salt and pepper, followed by the flour. Mix well until it forms a ball of dough. If it does not form a ball, add a little more flour until it does, then cook for 1 minute.
- Then gradually add a little of the cod cooking broth and the milk and cream, whisking well. Repeat until you have a thick, smooth mixture, then stop adding more liquid. You want a very thick béchamel sauce. Remove the saucepan from the heat.
- Finally, remove the frying pan from the heat and taste the sautéed mixture and adjust the seasoning (remove the bay leaf). Do the same with the béchamel sauce, then pour the béchamel sauce into the frying pan and mix everything well. Pour the entire mixture into the baking dish that you will take to the oven.
- Cover with grated cheese. You can choose whichever cheese you prefer. I used a mixture of mozzarella and mimolette, which was delicious. Then bake in the oven for about 15 to 20 minutes, just to brown and dry a little, and that’s it! Ready to serve! Bon appétit!
Don’t be shy with that béchamel! You really do want it thick and dense, almost like a heavy paste. It might seem too thick at first, but remember, it’ll loosen up slightly when you mix it with the sautéed codfish and potatoes. If you make it too thin, you’ll end up with the soupy version you’re trying to avoid.
While mozzarella and mimolette create a wonderful melty top with a bit of character, feel free to use what you have. A good melting cheese like Gruyère, Emmental, or even a sharp cheddar works beautifully. Just avoid pre-shredded cheese if possible, freshly grated melts so much better!
Don’t throw away that codfish and potato cooking water! It’s loaded with flavor and is essential for building a well-seasoned béchamel. Some cooks might tell you to use plain milk, but trust me, that starchy, subtly fishy cooking liquid is where the magic happens.
The traditional recipe the potatoes are normally fried on the side and added to the codfish and béchamel sauce, just pointing that out! ;D
This is a rich, hearty dish that’s quite filling on its own, but it pairs wonderfully with a simple green salad dressed with vinegar to cut through the richness. A crisp white wine like Vinho Verde is the traditional Portuguese pairing.
This recipe for Portuguese Codfish Gratin with Cream and Cheese • Bacalhau com Natas was originally created on BakeAfter.com. Esta receita de Bacalhau com Natas Rijo foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 559 calories; 39.3 g fat; 28.1 g carbohydrates; 24.6 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
