1/4 cup plus 1/2 tsp. olive oil, plus more for drizzling
2 small yellow onions, thinly sliced
6 garlic cloves, thinly sliced
2 bay leaves, notches torn
1 teaspoon Kosher salt, plus more for sprinkling
2 cups (about 3/4 lbs) bacalhau, soaked and drained (see recipe below)
3 large (1 1/2 lb. total) Yukon gold potatoes, peeled and sliced 1/16-inch thick; do not rinse the sliced potatoes
Freshly ground pepper, to taste
1/2 cup Kalamata olives, pitted and sliced crosswise, plus more for garnish
2 hard boiled eggs, peeled and sliced 1/3-inch thick
1/4 cup flat leaf parsley, finely chopped
This recipe is delicious with home-cured bacalhau. However, plan ahead; curing and rinsing the salt cod is a four-day process.
Preheat an oven to 325°F. Position an oven rack to the lower third of the oven.
In a 4-quart cast iron cocotte (Dutch oven) over medium heat, warm 2 Tbs. olive oil. Add the onions, garlic, bay leaves, and salt, and stir to coat evenly with the oil. Cover the cocotte with the lid and cook, stirring occasionally, until the onions are very tender and golden brown, about 10 minutes. Transfer the onion mixture to a small bowl, discard the bay leaves, and wipe out the cocotte with a damp paper towel.
While the onions are cooking, in a medium skillet over medium heat, warm the remaining 2 Tbs. olive oil. Add the bacalhau and cook until heated through, stirring to coat evenly with the oil, 1 to 2 minutes. Remove the skillet from the heat and set aside.
To assemble the casserole, coat the bottom of the cocotte with 1/2 tsp. olive oil and arrange a single layer of potatoes, overlapping slightly, over the bottom of the cocotte. Lightly season the potatoes with salt, pepper and a drizzle of olive oil, then spread about 1/3 of the onions and 1/3 of the olives on top. Arrange another layer of potatoes on top, overlapping slightly, and lightly season with salt, pepper, and olive oil. Spread another 1/3 of the onions and olives on top, then, spread half of the bacalhau mixture over the onions and olives. Top with 1 of the sliced eggs. Using a flat spatula, press down hard on the layers to compress. Repeat the layering process one more time with the potatoes, onions, olives, bacalhau, and egg. Arrange a final layer of potatoes on top and press down with the spatula to compress the layers. Lightly season the top of the casserole with salt, pepper, and oil.
Cover the cocotte with the lid and bake until the potatoes are tender when pierced with a sharp knife, 35 to 40 minutes. Remove the lid and broil until the top is golden brown, about 5 minutes. Spoon out any excess liquid, then, garnish with olives and parsley. If not serving immediately, warm the casserole under a broiler just before serving.
Staub Cast Iron
Shallow Wide Round Cocotte
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising, roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob