A traditional Portuguese dish and a guaranteed crowd pleaser. Creamy, comforting, and so good even my kids devour every last bite.
Bacalhau com Natas is one of Portugal’s most beloved cod recipes. Made with flaky salt cod, golden potatoes, creamy béchamel sauce, and baked until beautifully golden, it’s the kind of meal that brings everyone running to the table.
What makes this version special is that the cod is boiled in milk with bay leaves and onion, then that flavourful milk is used to make the béchamel. The result is a rich, silky sauce that perfectly coats every bite.
Whether you’re making this for a Sunday family dinner, a holiday gathering, or simply craving a taste of Portugal, this recipe never disappoints.
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Why You’ll Love This Recipe ❤️
✨ Traditional Portuguese comfort food
✨ Perfect for feeding a crowd
✨ Great for holidays and family gatherings
✨ Creamy, rich, and satisfying
✨ Even picky eaters love it
✨ Can be made ahead of time
Ingredients 🛒
For the Bacalhau
Salt cod (bacalhau), about 450 to 700 g
4 cups milk
½ onion
2 bay leaves
For the Casserole
5 cups potatoes, diced
2 medium onions, sliced
3 to 4 cloves garlic, minced
Olive oil, as needed
For the Béchamel
½ cup butter
¾ cup all-purpose flour
1 cup cream
Reserved milk from the cod
¼ teaspoon nutmeg
Salt and black pepper, to taste
For the Topping
½ to ¾ cup breadcrumbs
½ to ¾ cup grated cheese (mozzarella, Flamengo, or a mix with Parmesan)
What is Bacalhau com Natas?
Bacalhau com Natas translates to “Cod with Cream.” It’s one of Portugal’s most famous bacalhau dishes and can be found everywhere from family kitchens to traditional restaurants.
While there are many variations, the heart of the dish remains the same: salt cod, potatoes, onions, and a creamy sauce baked until golden.
How to Make Bacalhau com Natas
Step 1: Cook the Cod
Soak and desalt the cod if needed.
Boil the cod in milk with the bay leaves and ½ onion until tender.
Remove the cod and reserve the milk.
Flake the cod and set aside.
Step 2: Fry the Potatoes
Fry the diced potatoes until lightly golden and tender.
Drain and set aside.
Step 3: Cook the Onions
In a pan, sauté the onions in olive oil until soft and translucent.
Add the garlic and bay leaves and cook briefly.
Step 4: Make the Béchamel
Melt the butter and whisk in the flour.
Cook until smooth.
Slowly whisk in the cream and some of the reserved cod milk until thick and silky.
Season with nutmeg and pepper.
Add more cream if the béchamel is still too thick.
Step 5: Combine Everything
Remove the bay leaves.
Combine the cod, potatoes, and onion mixture.
Fold in the béchamel until everything is well coated.
Step 6: Assemble
Transfer the mixture to a baking dish.
Top with breadcrumbs and grated cheese.
Step 7: Bake
Bake at 375°F (190°C) for 25 to 30 minutes until golden and bubbling.
Let rest before serving.
Tips for Success 💡
Don’t discard the milk used to cook the cod. It adds incredible flavour to the béchamel.
Fry the potatoes until lightly golden, not deeply browned.
If your béchamel feels too thick, simply add a little more cream.
Let the casserole rest for 10 minutes before serving.
Freshly grate your cheese for the best melt and golden topping.
How to Serve 🍽️
Serve Bacalhau com Natas with:
A simple Portuguese salad
Crusty Portuguese bread
Mixed olives
Roasted vegetables
A glass of Portuguese wine
Make Ahead Instructions
Assemble the casserole up to 24 hours in advance.
Cover and refrigerate until ready to bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze before or after baking for up to 3 months.
Thaw overnight before reheating.
Frequently Asked Questions
Can I make Bacalhau com Natas ahead of time?
Yes. It’s actually one of the best Portuguese dishes to prepare in advance.
Why boil the cod in milk?
Boiling the cod in milk keeps it tender and creates a flavourful base for the béchamel sauce.
Can I use fresh cod?
You can, but traditional Bacalhau com Natas is made with salt cod for its signature flavour.
What cheese should I use?
Mozzarella, Flamengo, or a blend of mozzarella and Parmesan all work beautifully.
More Portuguese Recipes You’ll Love 🇵🇹
Bacalhau à Gomes de Sá
Arroz de Marisco
Bifanas
Show some Love!
⭐ If you make this recipe, I’d love to see it! Tag @rainha_da_cozinha and leave a review below. Bom apetite! 🇵🇹🤍
Bacalhau com Natas 🇵🇹✨
Ingredients
- 450-700g desalted cod
- 4 cups milk
- 5 cups diced potatoes
- 2 medium sliced onion + ½ extra onion
- 3-4 cloves minced garlic
- 2 bay leaves
- ½ cup butter
- ¾ cup all-purpose flour
- 1 cup cream
- ¼ teaspoon nutmeg
- salt and pepper to taste
- ½ - ¾ cup breadcrumbs
- ½ - ¾ cup grated cheese
- olive oil as needed
Instructions
- Soak and desalt the cod if needed. Boil the cod in milk with bay leaves and ½ onion until tender. Remove the cod and reserve the milk. Flake and set aside.
- Fry the diced potatoes until lightly golden and tender. Drain and set aside.
- In a pan sauté the onions in olive oil until soft and translucent. Add garlic, bay leaves and cook briefly.Make the béchamel. Melt butter, whisk in flour and cook until smooth.
- Slowly whisk in cream and some of the reserved cod milk until thick and silky. Season with nutmeg and pepper. Add more cream if the béchamel is still too thick.
- Remove bay leaves and combine the cod, potatoes, and onion mixture.
- Fold in the béchamel until everything is well coated.Transfer to a baking dish.
- Top with breadcrumbs and grated cheese.Bake at 375°F (190°C) for 25 to 30 minutes until golden and bubbling.
- Let rest before serving.
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