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Scalloped Cheese

A baked dish of buttered bread and grated cheese, layered and cooked until melted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Cheese

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Assemble and bake

  1. Layer the buttered bread slices in a baking dish.

  2. Sprinkle the grated cheese evenly over the bread.

  3. Repeat the layers until all ingredients are used.

  4. Bake in the oven until the cheese is melted and bubbly, about 15-20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Forms the layers that hold the cheese and gives the dish its body.
Cheese
Melts and binds the layers, adding richness, savory flavor and golden browning.

The step that matters

Baking until the cheese melts. Bake only until the cheese melts and bubbles. Too long in the oven can scorch the cheese and dry out the bread, while too short leaves the cheese unmelted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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