- 3/4 pounds of baccalà, cut into 6 pieces
- 2 large onions, peeled and sliced thin
- 2 cups milk
- 6 tbsp. olive oil
- 3/4 pound of potatoes, peeled and sliced
- 3 tablespoons of all-purpose flour
- 1/4 cups of water
- 5 tbsp. of unsalted butter
- 1/2 tablespoon of pepper
- 1/4 cup grated provolone cheese
- 1/4 cup (2oz) grated Parmigiano cheese
- 1/4 cup Italian seasoned breadcrumbs
- 1/2 cup of heavy cream
- Rinse and then soak the baccalà in a covered pot with enough water to cover. Place in the refrigerator. Drain and change the water every 4-6 hours for at least 24 hours, more if possible.
- After the final drain, remove bones and skin from the baccalà then shred and set aside.
- Add 4 tbsp. olive oil and the sliced potatoes to a heavy skillet and fry the potatoes for about 5 minutes. Add the water, turn the heat to a simmer, cover and cook for about 15 minutes.
- Add 2 tbsp. olive oil to another heavy skillet and sauté the onion over low heat until soft and golden.
- When the onions are ready, mix in the baccalà and ½ cup milk, then cover and simmer for 30 minutes, stirring occasionally. If the mixture becomes too dry, add more milk a little at a time.
- While the baccalà cooks, prepare the sauce. Melt the butter in a saucepan over medium heat and slowly add the flour while stirring until the flour is incorporated. Add the remaining milk and heat, stirring constantly until thickened.
- Preheat the oven to 450 F.
- When the bacalà is done, mix in the potatoes, sauce, and cream.
Transfer to a baking casserole dish and sprinkle the grated Provolone and Parmigiano cheeses and breadcrumbs on top. Bake uncovered for 15 min, then lower to 350 F and let it bake for another 20 to 25 minutes until the Baccalà con Panna is golden brown.