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Cheese Neuveau

A baked bread and cheese dish steamed with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Neuveau

Ingredients

Directions

Assemble

  1. Butter the pieces of bread and place them in a frying pan.

  2. Sprinkle a little coarse sea salt over the bread.

  3. Add a thick layer of grated cheese on top.

  4. Repeat with another layer of bread and salted cheese until the pan is full.

  5. Pour 1 cup of good, rich milk over the layers.

Steam and serve

  1. Cover the pan and place it on the side of the stove to steam slowly for 20 to 30 minutes.

  2. Turn out onto a hot platter and serve immediately.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (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 body of the gratin and soaks up the milk as it steams.
Cheese
Melts into the layers, adding richness, savoury flavour and a stringy, binding texture.
Milk
Moistens the bread and cheese so they soften and set together during slow steaming.
Butter
Adds fat and richness to the bread, helping it brown lightly and taste rounder.

The step that matters

Steaming slowly with the lid on. Gentle heat lets the milk soak into the bread and the cheese melt evenly. Too much heat can scorch the bottom of the pan or curdle the milk before the layers have set.

“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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