Bacalhau com Natas

Ingredients

Quantities are for one portion.

• 150 gsalted cod (bacalhau), soaked and freshened
• 10 gparmesan cheese, grated
• 15 mlolive oil
• 1onion, thinly sliced
• 50 mlmilk
• 10 gbutter
• 100 gpotatoes, peeled and cubed small
• 50 mlheavy cream (natas)
• 10 gplain flour

Method

1. Ensure the salted cod is soaked overnight. Boil the cod until opaque, then shred it finely, removing all bones.
2. Boil or fry the small potato cubes until tender but firm. Drain them well.
3. Heat the olive oil in a pan. Sauté the thinly sliced onion until soft and translucent. Stir the shredded cod into the onions to warm through.
4. In a small pot, melt the butter over low heat. Whisk in the plain flour to form a paste, then gradually whisk in the milk until a smooth, thick béchamel sauce forms.
5. Turn off the heat and stir the heavy cream into the béchamel to enrich it.
6. In a baking dish, mix the warm potato cubes and the cod-onion mix. Pour the creamy sauce over everything, folding gently to coat.
7. Sprinkle the grated parmesan cheese evenly over the top. Bake in a hot oven until the casserole bubbles and develops a deep golden crust on top.