Entree: Martinique – Southern Culinary Region – Tartiflette de Morue (Baked creole casserole of salted cod and potatoes in a creamy cheesy sauce)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) salted cod (morue), rinsed and soaked 24 hours with at least two water changes, or desalted by quick poach and rinsing
- 2 lb (900 g) potatoes, peeled and cut into 1/4-inch (6 mm) slices
- 4 oz (115 g) smoked bacon lardons or diced bacon
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) butter
- 2 medium onions, about 10 oz (285 g), thinly sliced
- 3 cloves (about 0.4 oz / 12 g) garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 6 oz (170 g) Reblochon or raclette-style cheese, sliced (substitute a soft melting cheese if unavailable)
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- 2 tbsp (8 g) chopped parsley for garnish

Instructions

1. If using dry-salted cod, place the cod in a large bowl of cold water and soak in the refrigerator for 24 hours, changing the water twice. For faster desalting, simmer the cod in fresh water 10 minutes, drain and cool, then rinse; test for saltiness and repeat if necessary. Flake the cod into large pieces and remove any skin and bones.
2. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
3. Place the potato slices in a pot of salted water and simmer until just tender, about 8–10 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil and 1 tbsp (14 g) butter over medium heat. Add the bacon lardons and cook until they begin to crisp, about 5 minutes. Add the sliced onions and cook until soft and starting to caramelize, about 8 minutes. Add the minced garlic and cook 1 minute more.
5. Stir the flaked, desalted cod into the onion and bacon mixture, tossing gently to combine and heat through for 2–3 minutes. Remove from heat.
6. In a bowl, whisk together the heavy cream, milk, black pepper, and nutmeg. Taste and do not oversalt because the cod retains salt.
7. Layer half of the potato slices in the prepared dish, spread half of the cod and onion mixture over them, then pour half of the cream mixture. Repeat with remaining potatoes, cod mixture, and cream. Arrange cheese slices over the top.
8. Dot the top with the remaining 1 tbsp (14 g) butter and bake in the preheated oven until the top is golden and the sauce is bubbly, about 25–30 minutes.
9. Let rest 5 minutes, sprinkle with chopped parsley, and serve warm with a simple green salad or steamed vegetables.