Creamy Salted Cod and Potato Casserole

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A beloved Portuguese comfort dish where tender flakes of desalted salt cod mingle with sliced potatoes under a silky blanket of béchamel-style cream. Baked until golden and bubbling, it is the kind of celebratory home cooking served at family gatherings across Lisbon. The contrast of creamy sauce, savory cod, and crisp browned top makes every bite deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 30 gCarbs
• 3 gFiber
• 5 gSugar
• 27 gProtein
• 1120 mgSodium
• 820 mgPotassium
• 180 mgCalcium
• 1.8 mgIron
• 14 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the cod and potatoes

• 1.5 lb skinless salt cod, desalted and soaked overnight
• 1.5 lb Yukon gold potatoes, peeled
• 2 medium yellow onions, finely chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp unsalted butter, plus more for the dish
• 1/2 cup pitted black olives, optional

For the cream sauce and topping

• 1.25 cups heavy cream
• 3/4 cup whole milk
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter
• 1/3 cup grated aged Portuguese cheese or Parmesan
• 1/4 tsp freshly grated nutmeg
• 2 tbsp chopped flat-leaf parsley
• Freshly ground black pepper, to taste

Directions

1. Poach the desalted cod in a pot of simmering water for 8 to 10 minutes, just until it flakes easily; drain, cool slightly, and break into large chunks, discarding any skin or bones.
2. Meanwhile, boil the potatoes in salted water until just tender when pierced, about 12 minutes; drain, cool, and cut into 1/2-inch thick slices.
3. Warm 3 tablespoons olive oil with 2 tablespoons butter in a skillet over medium heat; cook the onions and garlic until soft and pale gold, about 8 minutes.
4. Make the cream sauce: melt 2 tablespoons butter in a saucepan, whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream until smooth and thickened, about 4 minutes; stir in the nutmeg and season lightly with pepper.
5. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Layer half the potato slices, scatter half the cod, half the sautéed onions, and half the olives; repeat with the remaining ingredients.
6. Pour the warm cream sauce evenly over the layers, gently pressing the potatoes so they stay submerged. Sprinkle the grated cheese over the top and dot with a few small pieces of butter.
7. Bake uncovered for 25 to 30 minutes, until the surface is deeply golden and the sauce is bubbling at the edges. Let rest for 5 minutes so the sauce sets.
8. Scatter with chopped parsley and serve hot, directly from the baking dish, with a simple green salad and crusty bread on the side.

Cook’s Notes

• Always soak salt cod for 24 to 48 hours in the refrigerator, changing the water 3 to 4 times, until it tastes only mildly salty.
• Do not boil the sauce after adding the cheese or it may split; warm gently and pour while still fluid.
• Yukon gold potatoes hold their shape better than russets and give a creamier, more cohesive final texture.
• If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
• Leftovers keep well refrigerated for up to 2 days and reheat gently in a 325°F oven to keep the sauce smooth.

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