Name: Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Portuguese
Ingredients: 2.5 pounds dried salted cod (soaked for 48 hours, changing water every 4-5 hours); 1/3 cup olive oil (divided – plus 2 tablespoons); 3 cloves garlic (sliced in half); 2 bay leaves (fresh or dried); 1 pound Yukon Gold potatoes (peeled and cut into small cubes); 2-3 cups canola oil (for frying); 1 large yellow onion (sliced); 2 tsp freshly chopped parsley (plus more for garnish); A few black olives (for garnish); 1 cup part-skim mozzarella (shredded); 1 cup Parmesan cheese (shredded); 1/4 cup unsalted butter (4 tablespoons); 1/4 cup all-purpose flour; 2 cups whole milk (warm); 1 cup heavy cream; 1/4 tsp ground nutmeg; 1 tsp Dijon mustard (optional); 1/2 tsp salt; 1/4 tsp black pepper

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Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe is the ultimate comfort food from Portugal that combines tender salted cod, crispy potatoes, and a rich, creamy béchamel sauce topped with melted cheeses. This dish is a perfect blend of flavors and textures that will make you feel like you’re enjoying a warm, cozy meal at a traditional Portuguese family table. Whether you’re a fan of seafood casseroles or just love discovering international recipes, this Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe promises to become a beloved go-to for hearty dinners.

Ingredients You’ll Need

A white marbled surface holds various ingredients arranged neatly. At the center bottom is a white bowl filled with thinly sliced white onions. Above it, slightly right, is a white bowl with small yellow potato cubes. To the right of the potatoes is a small white dish containing a light yellow stick of butter, next to a whole garlic bulb and two green leaves. Above the onions, to the left, is a white bowl with shredded white cheese, and directly above that is a beige bowl filled with creamy white shredded cheese. On the left side, near the center, is a rectangular block of frozen white fish on a white dish. Above and to the left are small containers: a clear glass jar of light golden oil, a small wooden bowl with white flour, and a clear measuring cup filled with white milk. At the bottom, near the onions, is a tiny dish with mixed black pepper, salt, and a brown spice. The whole setting is clean and organized, photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in how simple yet essential each ingredient is. Every element plays a vital role in building layers of flavor, from the delicate salt cod and creamy béchamel sauce to the golden fried potatoes that add a satisfying crunch.

Dried salted cod: Soaking and slowly cooking it ensures the perfect tender texture and balanced saltiness.
Olive oil: Adds richness and enhances sautéed flavors.
Garlic cloves: Infuse the dish with a gentle aromatic base.
Bay leaves: Provide subtle herbal notes during the cod cooking process.
Yukon gold potatoes: Their creamy interior crisps up beautifully when fried.
Canola oil: Ideal for frying potatoes to a golden perfection.
Yellow onion: Sweetness from the onion complements the saltiness of the cod.
Parsley: Freshly chopped parsley adds a burst of color and freshness.
Mozzarella cheese: Melts to create gooey, stretchy layers.
Parmesan cheese: Adds a sharp, savory finish on top.
Unsalted butter: The base for the creamy béchamel sauce.
All-purpose flour: Thickens the béchamel for that luscious texture.
Whole milk and heavy cream: They make the sauce creamy, smooth, and indulgent.
Ground nutmeg: A pinch adds warmth and depth to the sauce.
Dijon mustard: Optional, for a subtle tang that balances richness.
Salt and black pepper: Enhance every flavor in the dish.
Black olives: Classic garnish that adds a salty, briny contrast.

How to Make Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe

Step 1: Soak and Prepare the Cod

Start by soaking your dried salted cod in cold water for a full 48 hours, changing the water every 4 to 5 hours to remove excess salt. This step is crucial for achieving the perfect balance of saltiness without overpowering the dish. Once soaked, rinse the cod well to prepare it for cooking.

Step 2: Cook the Cod Gently

Boil a large pot of water with olive oil, garlic cloves, and bay leaves, then add the cod and cover the pot, turning off the heat to let the cod gently cook in residual warmth for 15 to 20 minutes. This method keeps the cod tender and flaky, a key texture for the dish. Drain the cod and discard the cooking aromatics, then let the cod cool before flaking it carefully.

Step 3: Fry the Potatoes

Heat canola oil until it reaches 350°F. Fry cubed Yukon gold potatoes in batches until golden and crispy, about 5 to 6 minutes per batch. Drain on paper towels to remove excess oil and keep warm in a low oven. These potatoes add a delightful crunch and a soft center, providing an irresistible contrast to the creamy components.

Step 4: Sauté Onions and Combine with Cod

In a separate pan, heat the remaining olive oil and sauté finely chopped yellow onions until soft and translucent. Toss in the flaked cod and mix gently, letting the flavors meld for a few minutes before stirring in chopped parsley. This simple sauté brings sweetness and freshness that complement the salt cod beautifully.

Step 5: Make the Creamy Béchamel Sauce

Melt butter in a saucepan and whisk in flour to create a roux. Gradually add warm whole milk while whisking continuously to avoid lumps. Stir in heavy cream, nutmeg, dijon mustard (if using), salt, and pepper. Cook until the sauce thickens to a silky, luxurious consistency. This rich béchamel sauce ties the entire dish together with its creamy, cheesy goodness.

Step 6: Assemble and Bake

Preheat your oven to 350°F. In a casserole dish, layer the cod and onion mixture first, followed by the fried potatoes. Pour the béchamel sauce evenly over the top, then evenly sprinkle shredded mozzarella and parmesan cheeses. Bake for 20 minutes, until the filling is hot and bubbly. For a golden crust, broil briefly, checking every 30 seconds to prevent burning.

Step 7: Garnish and Serve

Finish by garnishing with chopped parsley and a few black olives for a classic Portuguese touch. This simple garnish adds vibrant color and a burst of briny flavor, perfect for rounding out your Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe.

How to Serve Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe

The image shows a dish in a white oval baking dish, filled with a single thick layer of baked creamy cheese topping that is golden brown with small browned spots, sprinkled with small pieces of green herbs, and garnished with two black olives in the center. The dish is placed on a white marbled surface with two glasses of light yellow drink nearby and a white plate with a black utensil partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley and black olives are not just decorative—they bring freshness and a savory, briny pop that contrasts wonderfully with the creamy casserole. Feel free to sprinkle extra parmesan or a dash of smoked paprika for a smoky twist.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed simply with olive oil and lemon to cut through the richness. Roasted vegetables or a light tomato salad also provide a refreshing accompaniment.

Creative Ways to Present

For gatherings, serve Bacalhau com Natas in individual ramekins topped with a whole black olive each. Alternatively, offer small casserole portions alongside rustic bread to soak up the cheesy béchamel sauce. These presentations make the dish feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Bacalhau com Natas will keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, and the casserole remains moist and delicious when reheated gently.

Freezing

You can freeze this dish before baking. Cover tightly with foil and plastic wrap to prevent freezer burn, and store for up to 2 months. When ready, thaw overnight in the refrigerator before baking as directed.

Reheating

Reheat leftovers in a preheated oven at 350°F until warmed through, about 20 minutes. To revive the crispy top, finish with a quick broil, but watch closely to avoid burning. Avoid microwaving to preserve the casserole’s texture.

FAQs

Can I use fresh cod instead of dried salted cod?

Fresh cod won’t have the same salty depth that dried salted cod brings to Bacalhau com Natas. If you use fresh cod, you’ll need to season more generously, but it won’t replicate the traditional flavor of this Portuguese classic.

Is it necessary to fry the potatoes?

Frying adds the perfect crispy texture that contrasts beautifully with the creamy sauce. While you could bake or boil them, frying gives the dish its characteristic crunch that makes Bacalhau com Natas so delightful.

Can I prepare the béchamel sauce in advance?

Absolutely! The béchamel can be made a day ahead and refrigerated. Just whisk it gently before assembling the casserole to ensure it’s smooth and ready to go.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can omit it entirely or substitute with a small amount of whole grain mustard or a pinch of mustard powder. It’s there to add subtle depth but is not essential.

How do I adjust this recipe for fewer servings?

Simply scale down ingredients proportionally. The soaking and cooking times stay the same, but baking time might shorten slightly depending on the dish size—just keep an eye on the cheese bubbling!

Final Thoughts

This Bacalhau com Natas (Portuguese Salt Cod Casserole with Potatoes and Cheesy Bechamel) Recipe is a heartwarming dish that truly embodies the soul of Portuguese cuisine. It’s perfect for family dinners, special occasions, or whenever you want to indulge in something comforting and flavorful. Give it a try—you might just find your new favorite way to enjoy salt cod!