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Bacalao and potato gratin

Time 1 hour
Yields Serves 6
Bacalao and potato gratin
1

Heat the oven to 400 degrees.

2

Cut the cod into bite-sized pieces. Cut the potatoes in half lengthwise and then into half-inch slices. Place both in a large saucepan and cover generously with water. Add the bay leaves and bring to a simmer. Cook until the potatoes are tender but not crumbling and the salt cod is just ready to flake, 25 to 30 minutes.

3

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. When very hot, add the garlic, parsley and capers and stir. Cook about 30 seconds and quickly add the tomatoes. Stir to combine and reduce the heat to a simmer. Cook until the sauce is slightly thickened, which should happen just before the cod and potatoes are cooked.

4

Drain the cod and potatoes and remove the bay leaves. Add both to the tomato sauce and gently mix. Inevitably, some of the potatoes will break apart, but you want as many whole pieces as possible. Taste and correct the seasoning for salt.

5

Brush 6 (6-ounce) ramekins with oil. Spoon the mixture into the ramekins. Sprinkle with the garlicky bread crumbs and drizzle a little oil over top. Place the ramekins in a baking dish and bake until the tops are golden brown and the insides are bubbling, about 20 to 25 minutes. Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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