Brandade de Morue: Baked Salt Cod and Potato Gratin with Garlic Toasts

Bake. Rinse salt cod under cold running water till any salt on its surface is washed away. Move to a big container (cut the salt cod in smaller pieces if it does not fit whole) and cover with fresh water. Chill for 24 hours, changing the water a number of times during that period. Cook potatoes in a 175°C oven till easily pierced with a fork, around 1 hour. Alternatively, put potatoes in a mid-sized saucepan and cover using cold unsalted water; set over a medium-high flame, bring to a gentle simmer, and cook till easily pierced with a fork, around 45 minutes. Split potatoes lengthwise, scoop flesh off potato skins, plus mash using a food mill, ricer, or potato masher. Keep to one side. Tip off the liquid salt cod and put in a mid-sized saucepan while that is happening. Cover using cold unsalted water plus tip in 5 whole cloves garlic, thyme, plus bay leaf. Stand over a medium-high flame and bring to a gentle simmer. Cook for 10 minutes, next remove from heat and leave to stand in cooking liquid for 20 minutes. Tip off the liquid salt cod, reserving garlic; discard thyme plus bay leaf. Flake salt cod, discarding any bones plus silvery membranes. Move salt cod and set-aside cooked garlic to a stand mixer fitted using the paddle; tip in leftover 2 minced garlic cloves for a extra intense garlic flavor. Drizzle in the olive oil till fully incorporated with the mixer running at medium-high speed. Next drizzle in half-and-half till fully incorporated. Tip in mashed potatoes plus whip just long enough to fully incorporate. Add salt and pepper till it tastes right, and mix in if-you-like flavorings, as if it were minced parsley or lemon zest, if using. Offer the brandade at room temperature using crackers or baguette toasts, or offer it warm and browned on top by moving to an oven-safe baking dish or gratin dish plus baking at 175°C for 10 minutes; next broil till browned on top, around 3 minutes.