Bacalhau com Natas Recipe – Portuguese Creamy Cod with Béchamel Sauce

Bacalhau com Natas is a classic Portuguese dish featuring salted cod (bacalhau) baked in a rich and creamy béchamel sauce, layered with potatoes and onions. This comforting, hearty dish is perfect for a cozy family dinner or special occasions, bringing the authentic flavors of Portugal to your table.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4

Course: Main Course

Cuisine: Portuguese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Ingredients
500 g 1 lb salted cod (bacalhau), desalted
2 medium onions thinly sliced
4 medium potatoes diced and parboiled
3 tablespoons olive oil
2 cloves garlic minced
1.5 cups whole milk
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
Salt and pepper to taste
Nutmeg optional, to taste
Fresh parsley for garnish
Cheese for topping optional

Equipment

Large pot (for boiling cod and potatoes)
Skillet (for sautéing onions and garlic)
Baking dish (to assemble and bake)
Whisk (for béchamel sauce)
Spoon or spatula (for mixing)
Knife and chopping board (for prepping ingredients)

Method

Prepare the Cod: Soak the salted cod in cold water for 24-48 hours, changing the water every 8 hours. After desalting, boil the cod for 10-15 minutes until flaky. Let it cool, then shred into small pieces.
Sauté the Onions: Heat olive oil in a skillet. Add the sliced onions and minced garlic, sautéing until they are translucent and lightly golden.
Parboil the Potatoes: Dice the potatoes into small cubes and parboil them for 5-6 minutes. Drain and set aside.
Make the Béchamel Sauce: In a separate pan, melt butter and whisk in the flour until smooth. Gradually add the milk, stirring constantly to avoid lumps. Simmer until the sauce thickens. Stir in heavy cream, salt, pepper, and a pinch of nutmeg (if using).
Combine the Ingredients: In a large bowl, mix the shredded cod, sautéed onions, and parboiled potatoes. Add two-thirds of the béchamel sauce and gently fold the mixture.
Assemble and Bake: Transfer the mixture to a greased baking dish, and pour the remaining béchamel sauce over the top. If desired, sprinkle cheese on top for an extra golden crust. Bake at 200°C (390°F) for 30-40 minutes until the top is golden and bubbly.

Notes

Desalting the Cod: The key to perfect Bacalhau com Natas is properly desalted cod. Be sure to soak the cod long enough to remove excess salt for a balanced flavor.

Cheese Topping: While not traditional, adding cheese on top gives the dish a creamy, crispy finish.

Flavor Variations: Feel free to add vegetables like green peas or bell peppers for extra color and texture.

Storage: Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months. Reheat in the oven for best results.