Bacalhau com Natas

Ingredients

• 700 gbacalhau salt cod — desalted, poached, and flaked
• 1 kgpotatoes — cubed and fried
• 3onions — sliced
• 4 clovesgarlic — minced
• 500 mlcream
• 40 gbutter
• 40 gall-purpose flour
• 400 mlwhole milk
• 100 gcheese — grated for the top
• 1 pinchfreshly grated nutmeg
• to tastefine sea salt and white pepper

Method

1. Begin by soaking 700 g of bacalhau salt cod in cold water for 24-48 hours, changing the water several times to remove excess salt. Once desalted, pat the fish dry with a clean kitchen towel to ensure it sears cleanly and doesn't stew in its own moisture.
2. Peel and slice 1 kg of potatoes into thin rounds, about 5 mm thick. Heat a large frying pan over medium heat with a generous amount of olive oil. Fry the potato slices in batches until they are golden and tender, then set them aside on a plate lined with paper towels to drain any excess oil.
3. In the same pan, add 40 g of butter and melt it over medium heat. Thinly slice 3 onions and mince 4 cloves of garlic. Add the onions to the pan and sauté slowly until they become translucent and sweet-smelling, about 10 minutes. Add the garlic and continue to cook for another 2 minutes until fragrant.
4. Add the desalted bacalhau to the pan with the onions and garlic. Cook the fish gently, shaking the pan occasionally, until it turns opaque and just firm, which should take about 5-7 minutes. Remove the fish from the pan and flake it into large pieces, ensuring it remains whole.
5. In a separate saucepan, melt 40 g of butter over medium heat. Stir in 40 g of all-purpose flour to form a roux, cooking until it turns a pale golden color. Gradually whisk in 400 ml of whole milk, stirring constantly to prevent lumps, until the sauce thickens to a smooth, creamy consistency.
6. Reduce the heat to low and stir in 500 ml of cream into the sauce. Season with a pinch of freshly grated nutmeg, fine sea salt, and white pepper to taste. Continue to cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
7. Preheat your oven to 180°C (350°F). In a large ovenproof dish, layer half of the fried potatoes, followed by half of the flaked bacalhau, and half of the onion mixture. Repeat the layers, then pour the creamy sauce evenly over the top.
8. Grate 100 g of cheese over the assembled dish. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling. Finish with a drizzle of good olive oil before serving, and adjust the seasoning with more salt if necessary.