Introduction
Bacalhau com natas is one of those dishes that tells you almost everything you need to know in its name. Translated from Portuguese, it means “cod with cream,” and that simple description hides a rich, comforting casserole that has become one of Portugal’s most loved ways to cook salt cod. If you have ever wondered what bacalhau com natas is, why Portuguese families serve it at Christmas and Easter, and whether you can make it at home outside Portugal, this 2026 review has the answers.
Unlike a quick weeknight fish dinner, bacalhau com natas is a dish built on patience. The salt cod must be soaked, the potatoes must be prepared, the onions must be softened slowly, and a silky cream sauce must be made from scratch. The reward for that patience is a golden, bubbling bake: flakes of tender cod folded through potatoes and onions, coated in béchamel and cream, and finished with cheese until the top turns crisp and brown. It is hearty without being heavy in the wrong way, familiar even on a first tasting, and generous enough to feed a whole table.
In this review, we look at what bacalhau com natas really is, where it comes from, what it tastes like, how to make it step by step, the variations worth trying, the mistakes to avoid, and the questions home cooks ask most often. Whether you are planning a Portuguese-themed dinner, you found a bag of salt cod in a grocery store and did not know what to do with it, or you simply love discovering traditional dishes from around the world, this guide will help you cook it with confidence.
What Is Bacalhau com Natas?
Bacalhau com natas is a traditional Portuguese oven-baked casserole made from salt cod, potatoes, onions, and a creamy sauce. The word bacalhau in Portuguese usually means dried, salted cod, rather than fresh cod. The word natas means cream, and in this dish it refers to the rich cream and béchamel sauce that binds everything together.
At its heart, the dish has only a few essential parts. First, there is the cod itself, desalted by soaking in cold water and then poached or boiled until it flakes easily. Second, there are potatoes, which may be thinly sliced, diced, or cut into small fries depending on the recipe and the region. Third, there are onions, gently sautéed in olive oil until soft and sweet. Fourth, there is the sauce, typically a béchamel enriched with heavy cream, seasoned with nutmeg, salt, and pepper. Finally, the whole dish is topped with grated cheese and breadcrumbs in many versions, then baked until golden and bubbling.
The result is not a soup, and it is not a fish pie in the British sense. There is no pastry crust. Instead, the casserole holds together through the sauce and the starch from the potatoes, so each spoonful gives you cod, potato, onion, and cream at the same time. Served straight from the baking dish, it is the kind of food that suits family meals, holiday tables, and long lunches where nobody is in a hurry.
For readers in the United States, it is worth noting that bacalhau com natas is not a restaurant chain, a brand, or a product you buy in a box. It is a recipe, a traditional dish, and a piece of Portuguese food culture. That distinction matters, because it means there is no single official version. Every family, restaurant, and region has its own small differences, and that is part of the dish’s charm.
A Brief History of Bacalhau com Natas
Salt cod has shaped Portuguese cooking for centuries. Before refrigeration, salting and drying fish was one of the few reliable ways to preserve a catch, and Portugal’s fishing fleets brought bacalhau home in large quantities. Over time, cooks developed an extraordinary range of bacalhau dishes. There is a well-known Portuguese saying that there are 365 ways to cook bacalhau, one for every day of the year. Bacalhau com natas is one of the most celebrated of those ways.
Unlike some older, simpler bacalhau preparations that come from fishermen’s kitchens, bacalhau com natas is a more refined, later dish. Food writers often trace it to the early twentieth century and link its rise to a period when cream and béchamel sauces became fashionable in bourgeois Portuguese cooking. One widely repeated account connects a similar recipe to João Ribeiro, a chef at the Hotel Aviz in Lisbon, in around 1930. Whether that single origin story is exact or not, the broader history is clear: this is a dish that took a humble preserved fish and dressed it up for special occasions.
That festive character has stayed with it. In Portugal and in Portuguese communities in Brazil and elsewhere, bacalhau com natas is strongly associated with Christmas, Easter, and other family gatherings. It is also a regular sight in traditional restaurants and taverns in Lisbon, where it is often served in a large clay baking dish that keeps the food hot right to the last serving. Its popularity abroad has grown as Portuguese restaurants have opened in the United States, Canada, Brazil, and the United Kingdom, and as home cooks have discovered salt cod in international grocery stores.
What Does Bacalhau com Natas Taste Like?
If you have never tasted salt cod before, bacalhau com natas is a gentle introduction. Once it has been properly desalted, the fish is mild, flaky, and savoury rather than aggressively salty or fishy. The cream sauce softens its flavour further, while the potatoes add comfort and body, and the onions add a quiet sweetness that balances the salt.
The top of the dish is where much of the pleasure lies. Baked cheese and breadcrumbs turn crisp and golden, giving a contrast to the soft, creamy layers underneath. A pinch of nutmeg in the béchamel adds warmth without dominating, and a good olive oil base keeps the dish from feeling flat. Some versions add a little garlic, others add olives or a boiled egg on top, and Brazilian versions sometimes finish the dish with olives and sliced boiled eggs for extra colour and flavour.
Overall, the taste is rich but not overwhelming, savoury but not sharp, and deeply comforting. It pairs naturally with a simple green salad, crusty bread to scoop up the sauce, and a glass of Portuguese white wine. If you enjoy dishes like creamy potato bakes, seafood gratins, or chicken à la king, you will likely enjoy bacalhau com natas, even if salt cod is new to you.
Key Ingredients for Bacalhau com Natas
The ingredient list is short, which means the quality of each part matters. Use the best salt cod you can find, real butter for the béchamel, and potatoes that hold their shape after cooking. Waxy or all-purpose potatoes work better than very starchy potatoes that fall apart.
| Ingredient | Amount for 4 to 6 servings | Notes |
|---|---|---|
| Salt cod (bacalhau) | 800 g (about 1.75 lb) | Desalted before cooking; skin and bones removed |
| Potatoes | 700 to 800 g (about 1.5 lb) | Thinly sliced, diced, or cut into small fries |
| Onions | 2 large | Thinly sliced and sautéed until soft |
| Olive oil | 3 to 4 tablespoons | For sautéing the onions |
| Butter | 50 g (about 3.5 tablespoons) | For the béchamel sauce |
| Plain flour | 3 tablespoons | To thicken the béchamel |
| Milk | 500 ml (about 2 cups) | Warm, for a smooth béchamel |
| Heavy cream | 200 to 250 ml (about 1 cup) | Enriches the sauce; this is the natas element |
| Grated cheese | 150 to 200 g | Parmesan, mozzarella, or a mix |
| Breadcrumbs | 2 to 3 tablespoons | Optional, for a crisp topping |
| Nutmeg, salt, pepper | To taste | Nutmeg is traditional in the béchamel |
| Garlic | 2 cloves, optional | Adds depth without overpowering the cod |
| Bay leaf | 1, optional | For poaching the cod in milk or water |
Some cooks poach the cod in milk with a bay leaf and an onion, then use that flavoured milk in the béchamel. That is a clever traditional touch, because it adds flavour to the sauce without waste. If you try it, make sure the milk has not become too salty during poaching, and adjust the seasoning of the sauce accordingly.
How to Make Bacalhau com Natas: Step by Step
Step 1: Desalt the Cod
This is the most important step, and it cannot be rushed. Rinse the salt cod under cold water, place it in a large bowl or container, and cover it completely with cold water. Refrigerate it and change the water every 8 to 12 hours. Most recipes call for 24 to 48 hours of soaking, depending on the thickness of the cod. Thicker loins may need up to 72 hours. Taste a small flaked piece after a day: if it is still very salty, keep soaking. If you skip this step, the finished dish will be unpleasantly salty, no matter how good the sauce is.
Step 2: Poach and Flake the Cod
Drain the desalted cod and place it in a pot of simmering water or milk with a bay leaf. Poach gently for about 8 to 10 minutes, until the fish flakes easily. Drain it, let it cool slightly, then remove any skin and bones and flake it into large pieces. Keep the flakes fairly generous, so the cod does not disappear into the sauce.
Step 3: Prepare the Potatoes
While the cod cools, prepare the potatoes. If you are slicing them, cut them thinly and either boil them briefly until just tender or fry them lightly in olive oil until they start to colour. If you are using small fries, fry or bake them until they are cooked but not yet crisp. The potatoes will finish cooking in the oven, so they should not be fully soft at this stage, or they will turn to mush in the casserole.
Step 4: Sauté the Onions
Heat olive oil in a large pan over medium heat. Add the sliced onions and a pinch of salt, and cook them slowly for 10 to 15 minutes until they are soft, translucent, and lightly golden. Add garlic, if using, for the last minute or two. Stir in the flaked cod and the potatoes, and toss everything gently so the flavours combine without breaking the fish into tiny shreds.
Step 5: Make the Béchamel and Cream Sauce
In a separate saucepan, melt the butter over medium heat, whisk in the flour, and cook for one minute to remove the raw flour taste. Gradually whisk in warm milk, stirring constantly to avoid lumps, until the sauce thickens. Stir in the heavy cream, a pinch of nutmeg, salt, and pepper. The sauce should be silky and pourable, not stiff. If it becomes too thick, add a splash more milk.
Step 6: Assemble the Dish
Preheat the oven to 190°C (375°F). Lightly oil a large baking dish. Spread the cod, potato, and onion mixture evenly in the dish. Pour the cream béchamel over the top and fold it gently through the mixture so every part is coated. Sprinkle generously with grated cheese and, if you like, breadcrumbs.
Step 7: Bake Until Golden
Bake for 25 to 35 minutes, until the top is golden brown, the cheese is melted, and the sauce is bubbling at the edges. Let the dish rest for 5 to 10 minutes before serving, so the sauce settles and the servings hold together. Garnish with chopped parsley, if desired, and serve with a simple salad and crusty bread.
Tips for the Best Bacalhau com Natas
A few small habits separate a good bacalhau com natas from a great one. First, never rush the desalting. Salt levels vary between brands and cuts, so tasting is more reliable than following a fixed time alone. Second, keep the sauce generous. A dry bacalhau com natas is disappointing, because the cream is the point of the dish. Third, do not overcook the potatoes before baking, or the texture will suffer. Fourth, season the sauce carefully. The cod still carries some salt, so taste the sauce after adding the cod mixture, not before.
Another useful tip is to use a baking dish that is wide rather than very deep. A wider dish gives more golden top per serving, which is the part everyone wants. If you are cooking for a crowd, two medium dishes often work better than one very deep one. Finally, make the dish ahead if you need to. You can assemble bacalhau com natas earlier in the day, refrigerate it, and bake it when guests arrive, adding a few extra minutes to the baking time.
Popular Variations to Try
Once you have mastered the classic version, the variations are easy to explore. Some cooks use fried potato sticks instead of sliced potatoes, which gives a texture closer to the famous bacalhau à Brás, but with cream. Others use only Parmesan for a sharper top, while others prefer mozzarella for a stretchier, milder finish. A mix of the two often gives the best of both.
In Brazil, where salt cod is also hugely popular, bacalhau com natas is sometimes topped with sliced boiled eggs and olives, a nod to Brazilian bacalhoada traditions. A lighter version can use part milk and part cream, or a little less cheese, though the dish will always be rich by nature. Some modern recipes add a handful of sautéed mushrooms or a pinch of white pepper, but purists tend to keep the ingredient list short and let the cod, potato, onion, and cream speak for themselves.
For a festive table, you can also make individual portions in small ramekins or clay dishes. They look impressive, they bake a little faster, and they make serving easy when guests have different appetites. The recipe scales well, so doubling it for a holiday meal is straightforward, as long as you use a large enough baking dish and do not overcrowd the oven.
Bacalhau com Natas vs Other Bacalhau Dishes
Portugal’s bacalhau repertoire is enormous, and it helps to know how bacalhau com natas compares with its closest relatives. The table below gives a quick guide.
| Dish | Main character | Cream sauce? | Best for |
|---|---|---|---|
| Bacalhau com natas | Baked cod, potatoes, onions, cream | Yes | Family meals and festive tables |
| Bacalhau à Gomes de Sá | Baked cod, potatoes, onions, olives, egg | No | A simpler, olive-oil based classic |
| Bacalhau à Brás | Shredded cod, fried potatoes, egg, onion | No | A quick, comforting everyday dish |
| Bacalhau com broa | Cod topped with cornbread crumbs | No | Lovers of a crunchy, rustic topping |
| Bacalhau à lagareiro | Grilled or roasted cod with olive oil and potatoes | No | Fans of simple grilled fish |
If you enjoy bacalhau com natas, bacalhau à Gomes de Sá is the natural next dish to try, because it uses many of the same ingredients without the cream. Bacalhau à Brás, by contrast, is faster and lighter, and it is a good choice when you do not have time for a baked casserole.
What to Serve with Bacalhau com Natas
Because the dish itself is rich, the best accompaniments are simple. A green salad with a sharp vinaigrette cuts through the cream, while crusty bread is ideal for scooping up extra sauce. Roasted or steamed vegetables, such as green beans or broccoli, also work well, though many Portuguese tables keep it simple with salad alone.
For drinks, a crisp Portuguese white wine, such as Vinho Verde, is a classic pairing. If you prefer non-alcoholic drinks, sparkling water with lemon, or a light, citrusy iced tea, will also refresh the palate. Avoid heavy, creamy side dishes, because they compete with the casserole rather than balancing it. The goal is contrast: something fresh, something crisp, and something simple alongside the rich bake.
Is Bacalhau com Natas Healthy?
Nutritionally, bacalhau com natas is a mixed picture, and it is best enjoyed as an occasional celebratory dish rather than an everyday meal. On the positive side, cod is a lean source of protein, potatoes provide energy and potassium, and olive oil contributes healthier fats. On the other hand, the cream, butter, and cheese add saturated fat and calories, and salt cod, even after desalting, can still be relatively high in sodium.
You can lighten the dish without losing its character by using a little less cheese, choosing a part-skim mozzarella, or balancing the portion with a large salad and vegetables. People who need to watch sodium closely should be especially careful with desalting and portion size, and should check with a clinician if they have specific dietary restrictions. For most home cooks, the honest verdict is simple: this is comfort food, best enjoyed in a sensible portion, shared with others, and balanced by fresh sides.
Common Mistakes to Avoid
The most common mistake is under-soaking the cod. If the fish is still very salty, no amount of cream will fix it. The second mistake is overcooking the potatoes before baking, which turns the casserole mushy. The third is making the béchamel too thick, so the finished dish feels stodgy rather than silky. The fourth is under-seasoning the sauce with nutmeg and pepper, which leaves the dish bland despite its richness. Finally, many cooks forget to let the dish rest after baking. A short rest makes serving neater and lets the flavours settle.
If your top browns too quickly, cover the dish loosely with foil for part of the baking time, then uncover it for the last few minutes. If the dish looks dry, add a little extra warm milk or cream next time, or use slightly more sauce. Small adjustments like these are how a first attempt becomes a family favourite.
The Honest Pros and Cons
Pros: deeply comforting and flavourful; uses simple, affordable ingredients; feeds a crowd easily; can be assembled ahead of time; a genuine taste of Portuguese food culture; adaptable, with many accepted variations; leftovers reheat well the next day.
Cons: requires 24 to 48 hours of planning for desalting; rich and relatively high in calories and sodium; salt cod can be hard to find in some US grocery stores, though Portuguese, Brazilian, and international markets usually stock it; the dish is not suitable for people who avoid dairy or fish; and it takes longer than a quick weeknight dinner, so it suits weekends and gatherings better than busy evenings.
None of these drawbacks make the dish less worthwhile. They simply explain why bacalhau com natas is treated as a special dish in Portugal, rather than an everyday one. If you plan ahead, the effort feels small compared with the result.
Where to Find Bacalhau com Natas in the United States
In the United States, your best chance of tasting an authentic bacalhau com natas is in a Portuguese restaurant, particularly in areas with Portuguese communities such as parts of Massachusetts, Rhode Island, New Jersey, and California. Portuguese bakeries and markets are also worth checking, because they often stock salt cod and may sell prepared bacalhau dishes around holidays.
If you want to cook it at home, look for salt cod in the seafood section of international, Portuguese, Brazilian, or Latin American grocery stores, or order it from a reputable online fishmonger. Check whether the cod is sold as thick loins or thinner pieces, because that affects soaking time. When in doubt, ask the seller how long they recommend soaking that particular cut. Fresh cod is not a direct substitute, because the texture and flavour of salt cod, once desalted, are different from fresh fish, though a fresh cod bake with cream can still be delicious in its own right.
Frequently Asked Questions About Bacalhau com Natas
What is bacalhau com natas?
Bacalhau com natas is a traditional Portuguese baked casserole made from desalted salt cod, potatoes, onions, and a creamy béchamel and cream sauce, topped with cheese and baked until golden. Its name means “cod with cream” in Portuguese.
How long do I need to soak salt cod?
Most salt cod needs 24 to 48 hours of soaking in cold water in the refrigerator, with the water changed every 8 to 12 hours. Thicker loins may need up to 72 hours. Taste a small piece to check: it should be mildly salty, not intensely salty, before you cook it.
Can I use fresh cod instead of salt cod?
You can make a creamy baked cod dish with fresh cod, but it will not taste exactly like bacalhau com natas. Salt cod has a firmer texture and a deeper savoury flavour after desalting. If you use fresh cod, reduce the added salt, shorten the cooking time, and expect a softer result.
What potatoes work best?
Waxy or all-purpose potatoes that hold their shape work best. Thinly sliced potatoes, diced potatoes, or small fried potato sticks all work, depending on the version you prefer. Avoid very starchy potatoes that break down completely during baking.
Can I make bacalhau com natas ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it for up to a day before baking. Add a few extra minutes to the baking time if it goes into the oven straight from the refrigerator, and make sure it is piping hot throughout before serving.
Is bacalhau com natas served at Christmas?
Yes, in many Portuguese families it is a popular choice for Christmas, Easter, and other festive meals, alongside other bacalhau dishes. Its rich, shareable character makes it well suited to holiday tables.
What cheese should I use on top?
Parmesan gives a sharp, golden crust, mozzarella gives a mild, melty top, and a mix of the two is a popular compromise. Use whichever you prefer, but be generous, because the cheese topping is a key part of the dish.
Final Verdict: Is Bacalhau com Natas Worth Making in 2026?
Bacalhau com natas is absolutely worth making, especially if you enjoy discovering traditional dishes that have earned their place over generations. It is not fast food, and it is not a dish you can throw together without planning, but that is precisely why it feels special. The combination of tender salt cod, soft potatoes, sweet onions, silky cream sauce, and a golden cheese top is comforting in a way that few modern shortcuts can match.
For home cooks in 2026, it also has a practical appeal. The ingredients are simple, the method is forgiving once the cod is properly desalted, and the dish scales easily for family meals. It connects you to Portuguese food culture in a direct, delicious way, whether you first tasted it in Lisbon, in a Portuguese restaurant in the United States, or, like many readers, you simply searched for what bacalhau com natas is and decided to try it.
If you are new to salt cod, start with a smaller batch, follow the desalting step carefully, and trust the process. Once you have made it once, you will understand why Portuguese families return to it again and again, and why it remains one of the most beloved bacalhau dishes of all.
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