Name: Bacalhau com Natas (cod with cream and potatoes)
Total time: 55 min
Yield: 4
Ingredients: 800 g Shredded Salt Cod; 880 g Potato; 2 un Onion; 2 dentes Garlic; 400 ml Cream; 200 ml Milk; 30 g All-purpose flour; 100 g Grated cheese; 40 ml Olive Oil; 1 c/ch Salt; 1 c/ch Black Pepper

Method

Peel the potatoes and cut them into 1.5 cm cubes. Spread on a tray, drizzle with half the olive oil and season with half the salt. Roast at 220°C for 20 to 25 minutes, turning halfway, until lightly golden. Set aside.
Soften the onion, cut into half-moons, and the chopped garlic in the remaining olive oil over medium heat for about 8 minutes, until the onion turns translucent. Add the shredded salt cod and let it cook down for 5 minutes.
Dust with the flour, stir it in and cook for 1 minute to lose the raw taste. Pour in the milk and the cream a little at a time, stirring constantly, and cook over low heat for 5 to 6 minutes, until the sauce thickens and coats the back of a spoon. Season with the pepper and the remaining salt.
Fold the roasted potato into the salt cod mixture and spread it in an ovenproof dish.
Cover with the grated cheese and bake at 200°C for 20 minutes, until browned on top.