News — Casseroles
This classic bacalhau à Gomes de Sá, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they’re very thinly sliced, layered in the dish, and cooked in the oven.
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I grew up being served bacalhau à Gômes de Sá. Eating it was something entirely different. I refused to eat anything Portuguese when I was a kid. (Or at least I tried.) But over the years, I watched as my father consumed mountains of this dish, one of his absolute favorites. It wasn’t until I was an adult that I understood the pleasures of this homey and classic casserole. Traditionally, the potatoes in the dish are peeled, boiled, cooled, and sliced 1/4 inch thick. I found that I could save nearly an hour’s worth of prep if I simply sliced...