📝 About This Recipe
Lefse is the crown jewel of Scandinavian holiday traditions, a delicate, paper-thin potato flatbread that carries the warmth of a Norwegian grandmother's kitchen. Crafted from riced potatoes, rich butter, and heavy cream, these tender rounds offer a subtle sweetness and a melt-in-your-mouth texture that is simply incomparable. This authentic recipe balances the rustic simplicity of the Nordic countryside with the refined technique required to achieve that perfect, translucent golden-speckled finish.
🥗 Ingredients
The Potato Base
- 5 cups Russet potatoes (peeled, boiled, and riced (about 2.5 lbs raw))
- 1/2 cup Unsalted butter (high-quality, cubed and softened)
- 1/3 cup Heavy cream (room temperature)
- 1 tablespoon Granulated sugar (to enhance the natural potato sweetness)
- 1 teaspoon Kosher salt (adjust to taste)
The Dough Binder
- 2 cups All-purpose flour (plus extra for a heavily floured work surface)
- 1/2 cup Pastry flour (optional, for a more tender crumb)
Traditional Toppings
- 4 tablespoons Salted butter (softened for spreading)
- 1/4 cup Cinnamon sugar (mixed at a 4:1 ratio)
- 1/2 cup Lingonberry jam (for a tart contrast)
👨🍳 Instructions
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1
Boil the peeled Russet potatoes in salted water until very tender. Drain thoroughly and let them steam-dry for 2-3 minutes to remove excess moisture.
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2
While still hot, pass the potatoes through a potato ricer into a large bowl. It is crucial to rice them while hot to ensure a smooth, lump-free texture.
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3
Add the 1/2 cup of softened butter, heavy cream, sugar, and salt to the hot potatoes. Stir gently until the butter is melted and the mixture is creamy.
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4
Cover the potato mixture and refrigerate until completely cold, preferably overnight. Cold potatoes are the secret to a dough that doesn't become gummy.
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5
Once chilled, add the flour to the potato mixture. Use your hands to work the flour in until a soft dough forms. Do not overwork, or the lefse will be tough.
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6
Divide the dough into small balls, approximately the size of a large egg (about 1/3 cup of dough each).
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7
Preheat a lefse griddle to 400°F (200°C). If you don't have a griddle, use a large, heavy cast-iron skillet over medium-high heat.
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8
Prepare your rolling surface with a pastry cloth and a rolling pin cover (sock), flouring both generously. This prevents the delicate dough from sticking.
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9
Roll out one dough ball at a time into a very thin circle, about 10-12 inches in diameter. You should almost be able to see the pattern of the cloth through the dough.
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10
Carefully slide a long lefse stick (or a thin offset spatula) under the dough and lift it onto the hot, dry griddle.
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11
Cook for 1-2 minutes until light brown spots (freckles) appear on the bottom. Flip using the stick and cook the other side for about 45 seconds.
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12
Immediately place the cooked lefse between two clean, heavy kitchen towels. This 'steams' the bread, keeping it soft and pliable rather than crispy.
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13
Repeat with the remaining dough balls, stacking the finished lefse on top of each other inside the towels.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch and low moisture content are essential for the right consistency. Always rice your potatoes while hot, but never add the flour until the potato mixture is completely chilled. Invest in a pastry cloth and a rolling pin 'sock' to allow you to roll the dough paper-thin without it tearing. If the dough becomes too sticky as you work, keep your hands and the rolling surface well-floured, but use the minimum amount needed. To store, fold the cooled lefse into quarters and keep in a zip-top bag; they freeze beautifully for up to 3 months.
🍽️ Serving Suggestions
Slather with softened butter and a generous sprinkle of cinnamon sugar, then roll up tightly. Spread with a thin layer of Gjetost (Norwegian brown goat cheese) for a savory-sweet authentic treat. Serve alongside Lutefisk or Swedish Meatballs during a traditional Christmas Smörgåsbord. Pair with a hot cup of strong Scandinavian coffee or a glass of chilled Aquavit. For a modern twist, wrap a piece of lefse around a savory breakfast sausage or smoked salmon and cream cheese.