Thinly slice <quantity>4</quantity> small onions

Boil <quantity>4</quantity> potatoes in water until thoroughly cooked

Place <quantity>4¼<unit>cups</unit></quantity> of milk in a pot over medium heat

Add <quantity>800<unit>g</unit></quantity> of desalted codfish

Cook until the cod begins to flake

Strain the cod. Set aside the fish and the milk

Melt <quantity>2½<unit>tbsp</unit></quantity> of butter in a pot over medium heat

Add <quantity>4<unit>tbsp</unit></quantity> of all-purpose flour and mix to incorporate

Slowly pour the milk, mixing to avoid lumps

Add <quantity>4</quantity> bay leaves and grate nutmeg to taste. Cook until it thickens

Add <quantity>2<unit>cups</unit></quantity> of heavy cream

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Peel the potatoes

Slice the potatoes

Cover the bottom of a medium-large ovenproof skillet with olive oil

Add the sliced onions and cook until wilted

Add <quantity>1<unit>tbsp</unit></quantity> of chopped garlic

Add the cod and mix to combine

Add the potato slices on top of the cod and onions

Pour the cream mixture evenly over the potatoes

Sprinkle <quantity>¼<unit>cup</unit></quantity> of grated parmesan cheese over the potatoes

Place the skillet in the oven and bake until a golden crust forms

Add <quantity>½<unit>cup</unit></quantity> of black olives and chopped parsley to taste

Drizzle with extra virgin olive oil. The cod with cream sauce is ready

Enjoy!