If you’ve never tried Bacalhau à Gomes de Sá, you’re missing out on one of the most comforting and flavorful Portuguese dishes. For us, this isn’t just a meal—it’s a tradition that brings people together.

Growing up, we watched family members enjoy plate after plate of this salt cod casserole, and only later did we understand why it’s so beloved.

The combination of tender potatoes, flaky salt cod, and sweet caramelized onions is irresistible. Every bite balances texture and flavor, creating a dish that feels both hearty and delicate.

Gathering Our Ingredients

To serve 4–6 people, here’s what we need:

- Olive oil

- 2 large Spanish onions, halved and sliced into half moons

- 2 bay leaves

- 4 garlic cloves, minced

- Salt and freshly ground black pepper

- 1 3/4 lbs Yukon Gold potatoes, thinly sliced 1–3 mm thick

- 1 1/2 lbs salt cod, soaked and cooked

- 2/3 cup pitted Kalamata olives in oil, sliced, plus extra for topping

- 6 hard-boiled eggs: slice 4 eggs into 5–6 pieces each, the remaining 2 into quarters

- 2 tbsp chopped flat-leaf parsley

We also keep a little extra olive oil handy to drizzle between layers—it makes a big difference in flavor and texture.

Step One: Prep the Oven and Onions

We preheat the oven to 350°F (176°C) and place a rack in the middle. In a large skillet, we pour 3–4 tablespoons of olive oil and heat it over medium-high. Once shimmering, we add the onion slices and bay leaves. Cover and cook, stirring occasionally, until the onions are soft, caramelized, and golden—about 20–25 minutes. Adding garlic in the last minute enhances the aroma. Then we remove the pan from heat and let it cool slightly.

Step Two: Layering the Casserole

We generously coat a 2-quart casserole with olive oil and sprinkle salt and pepper on the bottom. We start by placing a layer of thin potato slices, overlapping them like flower petals. On top of this, we scatter some of the cooked onions and sliced olives. Next, we layer chunks of salt cod and a few slices of boiled egg. This first set of layers already smells incredible, and we love how the colors and textures start to come together.

Step Three: Building the Layers

We continue layering in the same order: potatoes with a drizzle of olive oil and seasoning, onions and olives, salt cod, and egg slices. We repeat until all ingredients are used, ending with a final potato layer on top. Occasionally, we gently press down the casserole to ensure all layers stay compact and cook evenly. This process is meditative, and it’s exciting to see the dish slowly take shape.

Step Four: Baking to Perfection

Cover the casserole with foil and slide it into the oven. Using a fork or skewer, we pierce the potato layers to allow steam to circulate and cook the potatoes evenly. Baking takes roughly 30–60 minutes depending on the thickness of the layers. Once the potatoes are soft, we remove the foil and bake for another 10 minutes until the top turns lightly golden. The aroma filling the kitchen at this stage is simply irresistible.

Step Five: Garnishing and Serving

After removing the casserole from the oven, we let it cool slightly for a few minutes. We top it with the remaining olives, parsley, and egg pieces. Bringing the casserole to the table feels special; it’s not just food, it’s a centerpiece. Serving it is communal—we gather around, share stories, and enjoy each bite together.

Why We Love Bacalhau à Gomes de Sá

For us, this dish is more than a recipe—it’s a connection to tradition and family. The potatoes soak up the flavors of the cod, onions, and olive oil, while the eggs and olives add texture and contrast. Making it requires patience, but the reward is well worth it: a dish that feels celebratory, cozy, and satisfying all at once.

Try It Yourself!

Lykkers, if you haven’t tried making Bacalhau à Gomes de Sá, we highly recommend it. It’s approachable once you know the steps, and the flavors are unforgettable. Follow these instructions, layer carefully, and enjoy the process. We promise that sharing this Portuguese classic at your table will bring smiles, conversation, and maybe even a new family favorite.