Salt Cod and Potato Gratin with Cream Sauce

What you need

• 600 g (1 1/4 lb) salt cod
• 2 cloves garlic, halved
• 2 bay leaves
• 700 g (1 1/2 lb) floury potatoes, peeled and cut into 1 cm (1/2 in) cubes
• 750 ml (3 cups) vegetable oil, for frying
• 4 tbsp olive oil
• 2 large onions, thinly sliced
• 40 g (3 tbsp) butter
• 40 g (1/3 cup) plain flour
• 500 ml (2 cups) whole milk, warm
• 200 ml (3/4 cup) single cream, or heavy cream
• 1/4 tsp ground nutmeg
• 2 tbsp flat-leaf parsley, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Soak the salt cod in cold water in the fridge for 36 h, changing the water 3 times a day.

2. 2

   Bring a large pot of water to a boil with the garlic and bay leaves. Add the cod, cover, turn off the heat and leave for 15 min.

3. 3

   Lift out the cod; throw away the water, garlic and bay leaves. When cool enough to handle, remove skin and bones and flake the flesh finely.

4. 4

   Pat the potatoes dry. Heat the vegetable oil in a deep pan to 175 °C (350 °F).

5. 5

   Fry the potatoes in batches until pale gold, 5-6 min per batch. Drain on paper towels.

6. 6

   Warm the olive oil in a large frying pan over medium heat. Cook the onions until soft and translucent, 8-10 min.

7. 7

   Add the cod and stir for 3 min. Take it off the heat, stir in the parsley and season with pepper.

8. 8

   Heat the oven to 200 °C (400 °F).

9. 9

   Melt the butter in a saucepan over medium heat and stir in the flour. Cook for 1 min without letting it brown.

10. 10

    Whisk in the milk a little at a time, then the cream. Simmer, whisking, until the sauce coats a spoon, 4-5 min.

11. 11

    Season the sauce with the nutmeg, salt and pepper.

12. 12

    Fold the potatoes and two thirds of the sauce into the cod mixture. Spread it in a baking dish and pour the rest of the sauce over the top.

13. 13

    Bake until bubbling at the edges and golden on top, 20-25 min. Rest for 5 min before serving.

Imported from crumbsnatched.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.