Gluten-Free Bacalhau com Natas

Indulge in the comforting flavors of Portugal with this Gluten-Free Bacalhau com Natas, a creamy and savory baked cod casserole reimagined for those with gluten sensitivities. This traditional dish features tender layers of flaked, desalinated salted cod, golden sautéed onions, and thinly sliced potatoes, all enveloped in a luscious gluten-free béchamel sauce infused with nutmeg for a hint of warmth. Topped with crisp gluten-free breadcrumbs and baked to perfection, each bite offers a delightful contrast of creamy and crunchy textures. Ideal for dinner parties or a cozy family meal, this gluten-free adaptation maintains all the rich, authentic flavors of the classic recipe while being diet-friendly. Serve it hot and enjoy a taste of Portuguese tradition at your table!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 g dried salted cod
• 2 tablespoons gluten-free all-purpose flour
• 3 tablespoons olive oil
• 2 sliced large onions
• 2 minced garlic cloves
• 1 bay leaf
• 50 g gluten-free bread crumbs
• 4 peeled and thinly sliced large potatoes
• 200 ml gluten-free heavy cream
• 200 ml milk
• 1 egg yolk
• 0.25 teaspoon nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by desalinizing the cod: soak it in cold water for 24-48 hours, changing the water every 8 hours. Once desalinated, drain and flake the cod, removing any skin and bones.

Step 2

Preheat your oven to 200°C (390°F).

Step 3

In a large pot, cover the sliced potatoes with cold water and bring to a boil. Cook until just tender, about 10 minutes. Drain and set aside.

Step 4

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bay leaf, sautéing until the onions are soft and golden, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.

Step 5

Add the flaked cod to the onion mixture, stirring to combine. Remove from heat and set aside.

Step 6

In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Stir in the gluten-free flour and cook for about 1 minute. Gradually whisk in the milk and gluten-free heavy cream, stirring constantly until the mixture thickens to a creamy consistency.

Step 7

Remove the cream sauce from heat. Beat the egg yolk in a small bowl, then whisk it into the sauce. Season with nutmeg, salt, and black pepper.

Step 8

In a greased baking dish, layer half of the cooked potatoes, followed by the cod and onion mixture. Pour over half of the cream sauce. Repeat the layers, finishing with the remaining cream sauce.

Step 9

Sprinkle gluten-free bread crumbs evenly over the top.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 11

Let the dish rest for a few minutes before serving hot.

Nutrition Facts

Serving size	(1441.6g)

Amount per serving	% Daily Value*
Calories	2130.6

Total Fat 127.1g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 429.7mg	0%
Sodium 1727.3mg	0%
Total Carbohydrate 217.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 36.5g
Protein 35.3g	0%

Vitamin D 109.0IU	0%
Calcium 599.0mg	0%
Iron 7.9mg	0%
Potassium 4197.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 6.6%

Carbs: 40.3%