Potato gratin: should I salt the milk or salt the potatoes?

Question

I'm making a one-pot potato gratin and its confusing if I should salt the milk or the potatoes directly so it turns out fine and tastes like grandma made.

Answer 1

When making a potato gratin, it is best to salt the milk or cream mixture rather than the potatoes directly. Because potatoes absorb liquid as they cook, seasoning the dairy ensures the salt is distributed evenly throughout every layer. Be sure to taste your liquid before pouring it over the sliced potatoes to get the seasoning just right.

Answer 2

Salt the milk thoroughly because potatoes absorb liquid like a sponge, otherwise your gratin will taste like cardboard.

Answer 3

You just need to salt the potatoes directly before pouring the plain milk over them. It worked well for my dinner last night.

Answer 4

You should definitely salt the milk mixture! It seasons the potatoes evenly as they bake. Turned out fine and tasted just like grandma made. 👍

Answer 5

u gotta salt the milk init so it flavours all the potatos properly when it bakes down and gets creamy just like gran used to make

Answer 6

I usually add a little salt to the milk, but honestly I am not sure if the potatoes themselves need to be salted directly as well.

Answer 7

I do not know the answer to this, as I usually just use an air fryer or multicooker for everything. Following this thread to see what others recommend.