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 the potatoes even more thinly and allowed them to cook in the oven.–David Leite
Bacalhau à Gomes de Sá
Quick Glance
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1 H
2 H, 10 M
Serves 4 to 6
5/5 - 1 reviews
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Olive oil
2 large Spanish onions, cut in half and then sliced into half moons
2 bay leaves
4 garlic cloves, minced
Salt and freshly ground pepper
1 3/4 pounds Yukon Gold potatoes, sliced 1/16-to-1/8-inch (1 to 3 mm) thick
1 1/2 pounds salt cod, soaked and cooked
2/3 cup pitted Kalamata olives in oil, sliced, plus more for garnish
6 large hard boiled eggs, 4 eggs cut crosswise into 5 or 6 slices each; the remaining 2 eggs cut lengthwise into quarters
2 tablespoons chopped flat-leaf parsley
Directions
Position a rack in the middle of the oven and crank the heat to 350°F (176°C).
Drizzle a good glug of the oil (maybe 3 to 4 tablespoons) in a large skillet and set over medium-high heat. When the oil shimmers, add the onion slices and bay leaves. Cook, covered, stirring occasionally, until the onions are golden and soft, 20 to 25 minutes. Add the garlic and cook 1 minute more. Slide off the heat and let cool slightly.
Meanwhile, liberally coat a 2-quart casserole dish with olive oil. Sprinkle the bottom with salt and pepper.
Line the bottom with some of the potato slices, overlapping them in concentric circles, creating a flower pattern.
Scatter some of the cooked onions and olives over the potatoes.
Place some of the chunks of cooked salt cod on top of the olives and potatoes.
Top with one sliced hard-boiled egg.
Cover with a layer of potatoes and top with a good glug of olive oil and a generous amount of salt and pepper.
Continue layering the onions and olives; salt cod; sliced egg; and potatoes, salt, and pepper–ending with potatoes. Occasionally press down on the casserole to make sure the layers are even and flat.
Cover the pan with foil and slide it into the oven. Cook until the potatoes are tender when pricked with a fork or skewer, 30 to 60 minutes, depending how many layers you have. Uncover the casserole and continue cooking until the top is lightly browned, about 10 minutes more.
Remove the pan from the oven and let the casserole cool slightly. Strew the remaining olives, the parsley, and top with the egg quarters. Proudly carry the pot to the table and wish everyone bom appetite! Originally published July 22, 2018.
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