Several times recently when I've cooked Yukon gold potatoes, something odd has happened. In all three cases, the potatoes were peeled and sliced fairly thin -- about 1/4 inch -- then cooked in liquid. In all cases, I tested a potato slice to make sure they were done and then used the potatoes in dishes that were cooked further. But in every dish, there was at least one potato slice that was hard and seemingly way undercooked, although all the rest were fine. Two of the dishes called for boiling the slices in water (unsalted) and one was a gratin where I cooked the potato slices in seasoned cream.
The first time it happened I just thought it was a fluke, but after three times, I'm wondering if it's the potatoes (purchased from two different stores) or something I'm doing wrong. Has this every happened to anyone else, or does anyone have an idea why it's happening?