This cod au gratin is the Brazilian version of the classic Portuguese dish made with salt cod, ‘bacalhau com natas’ (cod with cream). There are a few variations of this casserole in Brazil; most of the recipes don’t call for hard-boiled eggs and breadcrumbs like several Portuguese recipes do. Cod and potatoes are staples in Portuguese cuisine and many dishes made with them are quite popular in Brazil, too. They are often served for Christmas, Lent or Easter. If you love comfort food, this dish is for you!
| Level: | Intermediate |
| Total: | 1 day 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds salted dried cod (or alternatively, skinless boneless frozen cod fillets, thawed)
- Milk or water, for boiling the cod
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks (see Cook’s Note)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 yellow onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 1 lemon
- 4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
- 6 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 3/4 to 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup heavy cream
- 6 tablespoons grated Parmesan
- Salt and freshly ground black pepper
- 1 1/2 cups shredded mozzarella (see Cook’s Note)
Instructions
- For the cod: If using salted dried cod, soak the cod in cold water, changing the water every 8 to 12 hours, for 24 hours to de-salt it.
- Transfer the cod to a medium pot. Pour in enough milk or water to cover, bring to a boil over high heat and boil until soft, 20 to 25 minutes. (If using thawed cod fillets, skip the soaking step. Follow the boiling process but add 2 tablespoons of salt to the pot and cook until soft, 8 to 10 minutes.)
- Transfer the fish to a cutting board. Remove the skin and using 2 forks, flake the fish to remove the bones easily; discard the skin and bones. Transfer the flaked cod to a large bowl and reserve.
- Meanwhile, place the potato chunks in a separate medium pot, add cold water to cover and a good pinch of salt and bring to a boil. Boil until fork-tender, 10 to 15 minutes. Drain and reserve.
- Heat a large nonstick skillet over medium heat. Add the oil and onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute. Transfer the cod to the skillet and sauté for 1 to 2 minutes. Season with salt and pepper and squeeze the juice of a lemon over it. Toss the mixture and transfer it back to the bowl. Toss the potatoes with it and reserve.
- For the béchamel sauce: Heat a medium saucepan over medium heat. Melt the butter and whisk in the flour gradually until it forms a blond roux or paste, 1 to 2 minutes. Gradually add the milk, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg.
- For the gratin: Preheat the oven to 350 degrees F.
- Transfer the cod and potato mixture to the saucepan and mix in the heavy cream and 2 tablespoons of the Parmesan. Adjust the salt and pepper. Transfer the mixture to a lightly greased 2-quart baking dish, top evenly with the mozzarella and then with the remaining 4 tablespoons Parmesan.
- Bake on the middle rack, uncovered, until the cheese is fully melted and golden brown, about 30 minutes. Enjoy with a fresh green salad.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 720 |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 46 g |
| Cholesterol | 167 mg |
| Sodium | 1283 mg |