Bacalhau com Natas (Portuguese Salt Cod Cream Gratin)

Submerge 400g salt cod in 2 liters of cold water the night before, changing the water 2-3 times at 8-12 hour intervals until the soaking liquid no longer tastes salty.

Slice 450g potatoes into 0.5cm rounds, then par-cook them in 175C oil for 2-3 minutes or pan-fry 2 minutes per side until they are half-cooked but still hold their shape for layering.

Heat 2 tablespoons olive oil over low heat and stir 180g onion for 10 minutes until translucent and lightly golden, then add 3 sliced garlic cloves and cook 1 minute more to bloom the aroma.

Drain the soaked cod and tear it by hand into large flakes along the grain, add to the pan with 150ml milk and 1 bay leaf, then simmer gently on medium heat for 5 minutes without stirring to let the fish absorb the liquid.

Discard the bay leaf, fold the par-cooked potatoes and 250ml heavy cream into the pan mixture until evenly combined, transfer to an oven-safe baking dish, and season evenly with 0.5 teaspoon pepper.

Bake in a 200C oven for 20-25 minutes until the surface bubbles and the potato edges along the rim turn a deep golden brown, then rest for 5 minutes before serving so the layers settle.