Portuguese Salt Cod, Potato, and Egg Casserole

Name: Portuguese Salt Cod, Potato, and Egg Casserole
Ingredients: 1⁄2 cup extra-virgin olive oil; 6 cloves garlic, thinly sliced; 2 bay leaves; 2 small white onions, quartered and thinly sliced; Kosher salt and freshly ground black pepper; 12 oz. salt cod, flaked; 2 2 large Yukon gold potatoes (about 1 lb.), peeled and sliced into 1/16-inch-thick rounds; 1⁄2 cup 1/2 cup pitted kalamata olives, thinly sliced, plus more to garnish; 2 hard-boiled eggs, peeled and sliced crosswise; 1⁄4 cup finely chopped flat-leaf parsley

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This rich layered casserole from chef George Mendes's cookbook My Portugal works equally well for breakfast as dinner.

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Ingredients

1⁄2 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 bay leaves
2 small white onions, quartered and thinly sliced
Kosher salt and freshly ground black pepper
12 oz. salt cod, flaked
2 2 large Yukon gold potatoes (about 1 lb.), peeled and sliced into 1/16-inch-thick rounds
1⁄2 cup 1/2 cup pitted kalamata olives, thinly sliced, plus more to garnish
2 hard-boiled eggs, peeled and sliced crosswise
1⁄4 cup finely chopped flat-leaf parsley