Bacalhau com natas (literally as "cod with double cream") is a popular way of cooking salted cod (bacalhau) in Portugal. This dish consists of baked cod in the oven layered with onions, diced fried potatoes (or leftover cooked potatoes) and double cream, usually seasoned with nutmeg and white pepper.
This is a simple dish to prepare and very popular both at home and in restaurants; since it does not require a great deal of codfish it can be a way to use up leftover codfish or make a codfish dish for many people.
The origin of the dish is unclear, it may have been conceived by the Count of Guarda (due to a similar recipe called Bacalhau a Conde da Guarda) or created and popularized by chef João Ribeiro in the 1930s.
