📝 About This Recipe
Transport yourself to a cozy Norwegian kitchen with this authentic Lefse, a beloved potato flatbread that is as delicate as a crepe and as comforting as a warm hug. Traditionally served during the holidays, these paper-thin rounds are crafted from a rich dough of riced potatoes, cream, and butter, then griddled until speckled with golden-brown 'beauty marks.' Whether slathered in butter and cinnamon sugar or wrapped around savory fillings, this recipe captures the true soul of Scandinavian hospitality.
🥗 Ingredients
The Potato Base
- 5 pounds Russet Potatoes (peeled and quartered; starchier potatoes are essential)
- 1/2 cup Unsalted Butter (high-quality European style preferred, cubed)
- 1/3 cup Heavy Cream (adds richness and silkiness to the dough)
- 1 tablespoon Granulated Sugar (to balance the earthy potato flavor)
- 1.5 teaspoons Kosher Salt (adjust to taste)
The Dough Binder
- 2.5 to 3 cups All-Purpose Flour (plus extra for a heavily floured rolling surface)
Traditional Serving Options
- as needed Salted Butter (softened for spreading)
- 1/2 cup Cinnamon Sugar (mixed at a 4:1 sugar to cinnamon ratio)
- 1 jar Lingonberry Jam (for a tart, authentic Scandinavian touch)
👨🍳 Instructions
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1
Place the quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 20-25 minutes, or until very tender when pierced with a fork.
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2
Drain the potatoes thoroughly. Return them to the warm pot for 2 minutes over very low heat, shaking the pan to steam off any excess moisture. Bone-dry potatoes are the secret to tender lefse.
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3
While still hot, pass the potatoes through a potato ricer into a large mixing bowl. Do not mash them by hand, as ricing ensures a perfectly smooth, lump-free texture.
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4
Add the cubed butter, heavy cream, sugar, and salt to the hot riced potatoes. Stir gently until the butter is completely melted and the mixture is uniform.
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5
Cover the bowl and refrigerate the potato mixture until completely cold, ideally overnight. Attempting to add flour to warm potatoes will result in a sticky, gummy mess.
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6
Once chilled, remove the potato mixture from the fridge. Gradually stir in the flour, about 1/2 cup at a time, until a soft dough forms that no longer sticks to your hands. Do not overwork the dough.
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7
Divide the dough into small balls, roughly the size of a large egg or a golf ball. Keep the balls chilled in the fridge while you work with one at a time.
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8
Preheat a lefse griddle to 400°F-450°F (200°C-230°C). If using a cast-iron skillet, set it over medium-high heat until a drop of water sizzles and dances on the surface.
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9
Generously flour a pastry cloth or a clean countertop. Roll out a dough ball using a floured rolling pin (preferably a corrugated lefse pin) until it is paper-thin and translucent, roughly 10-12 inches in diameter.
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10
Carefully slide a long lefse turning stick (or a thin offset spatula) under the dough and lift it onto the hot griddle.
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11
Cook for 1-2 minutes until small brown spots appear on the underside. Flip the lefse using your stick and cook the other side for about 30-45 seconds.
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12
Immediately transfer the cooked lefse to a stack between two clean, lint-free kitchen towels. This 'steams' the bread, keeping it soft and pliable rather than crispy.
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13
Repeat the process with the remaining dough balls, stacking them high. Once cooled, fold them into quarters or roll them up for serving.
💡 Chef's Tips
Use Russet potatoes exclusively; their high starch content provides the necessary structure without excess moisture. Always rice your potatoes while hot, but never add the flour until the potatoes are stone-cold. Invest in a pastry cloth and a rolling pin cover; they allow you to use more flour without it toughening the dough. If the lefse is turning out dry or brittle, you are likely cooking it too long or your griddle isn't hot enough. To store, place cooled lefse in a plastic bag; they freeze beautifully for up to 6 months.
🍽️ Serving Suggestions
The Classic: Spread with softened butter, sprinkle with cinnamon sugar, roll tightly, and enjoy with coffee. Savory Style: Spread with a thin layer of goat cheese and top with smoked salmon and fresh dill. Scandinavian Breakfast: Serve alongside soft-scrambled eggs and Gjetost (brown whey cheese). A warm mug of Gløgg (mulled wine) is the perfect companion during the winter months. Use as a wrap for Swedish meatballs and a dollop of lingonberry jam for a hearty snack.