Bacalhau com natas

• 500 g dried salt cod, or ready-soaked salt cod
• 800 g potatoes, peeled and cut into 1 cm cubes
• 2 onions, thinly sliced
• 2 cloves garlic, chopped
• 500 ml whole milk
• 200 ml single cream (crème fraîche liquide)
• 40 g butter
• 40 g plain flour
• 50 g grated cheese (optional)
• 4 tbsp olive oil
• 500 ml sunflower oil, for frying
• 1 bay leaf
• Pinch of ground nutmeg
• 1/4 tsp ground black pepper

Contains: fish, milk, wheat. Check product labels: brands differ.

1. 1One to two days ahead, soak the salt cod: rinse it, cover with plenty of cold water and keep it in the fridge for 24 to 48 hours (thick pieces need the longer time), changing the water 3 or 4 times a day. It is ready when a flake tastes only lightly salty. Ready-soaked cod skips this step.
2. 2Put the cod and bay leaf in a pan of cold water, bring just to the boil, then turn off the heat and leave for 5 minutes. Lift out the cod, keep 200 ml of the cooking water, remove the skin and bones and flake the fish.
3. 3Fry the potato cubes in the sunflower oil in batches until golden; drain on kitchen paper.
4. 4In a wide pan, soften the onions and garlic in the olive oil for 10 minutes, then stir in the cod for 2 to 3 minutes.
5. 5For the sauce, melt the butter, stir in the flour for a minute, then whisk in the milk and the 200 ml of cod water a little at a time. Simmer, stirring, for 3 to 4 minutes until thick. Season with nutmeg, pepper and only a little salt, and stir in the cream.
6. 6Heat the oven to 200 C (180 C fan). Mix the cod, potatoes and two-thirds of the sauce in a baking dish, pour the rest over the top and scatter with the cheese, if using.
7. 7Bake for 20 to 25 minutes until golden and bubbling. Rest for 5 minutes before serving.