Brandade de Morue au Gratin

A creamy Provencal puree of salt cod, potato, garlic, and olive oil baked until golden on top.

Ingredients

• 1 pound salt cod
• 1 pound boiling potatoes, peeled and quartered
• 4 garlic cloves, chopped
• 1/2 cup olive oil
• 1/2 cup warm milk
• 1/4 cup heavy cream
• 1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

• 2 tablespoons chopped fresh parsley
• Crusty bread or toast points, for serving

Directions

1. Soak the salt cod in cold water in the refrigerator for 24 hours, changing the water 3 or 4 times to remove excess salt.
2. Drain the cod, place in a saucepan, cover with fresh water, and bring just to a simmer; poach gently for 10 minutes. Drain, then flake, removing any skin and bones.
3. Boil the potatoes in salted water until tender, about 15 minutes, then drain.
4. In a food processor or by hand, combine the cod, potatoes, and garlic. With the machine running, slowly add the warm olive oil, then the warm milk and cream, until smooth and fluffy.
5. Season with pepper and nutmeg (it will need little or no salt). Spread in a buttered gratin dish.
6. Bake at 400 degrees F for about 15 minutes until lightly browned on top. Sprinkle with parsley and serve warm with bread.

Notes

Adapted from Jacques Pepin’s brandade de morue au gratin, a Provencal salt cod classic.