If you’ve ever craved a truly comforting, melt-in-your-mouth flatbread that carries with it a rich family tradition, then this Traditional Norwegian Potato Lefse Recipe is your next kitchen adventure. These tender, warm rounds made from real potatoes are a staple in Norwegian households, delivering a lovely balance of buttery softness and just the right amount of floury texture. Whether you’re gathering for a holiday or just want a delicious snack, making lefse at home is a heartfelt experience that connects you to generations of Scandinavian tradition. It’s simple, rewarding, and oh-so-delicious!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Traditional Norwegian Potato Lefse Recipe lies in its simplicity. Using just a handful of ingredients, each one plays a critical role—from the precise potato type that gives it structure, to the butter that infuses rich flavor and helps create that iconic softness.
- Russet potatoes (2.5 pounds, peeled): These starchy potatoes provide the perfect fluffy base, essential for the dough’s soft texture.
- Salted butter (1 stick, room temperature): Adds luxurious creaminess and moisture, keeping the lefse tender.
- Heavy cream (½ cup): Boosts richness and lends a smooth finish to the dough.
- Salt (1 teaspoon): Enhances overall flavor and balances sweetness naturally.
- All-purpose flour (1 cup + extra for dusting): Binds the dough and helps create that subtle chewiness while preventing stickiness during rolling.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Traditional Norwegian Potato Lefse Recipe
Step 1: Prepare and Cook the Potatoes
Start with peeling those Russet potatoes carefully and simmering them in a large pot of water for about 45 minutes. Patience here is key—the potatoes need to be tender all the way through to achieve that soft, fluffy texture so critical to a perfect Lefse.
Step 2: Rice the Potatoes Twice
Once drained, it’s time for ricing. The first ricing softens the potatoes evenly, while the second ricing, done into a bowl with the softened butter at the bottom, helps incorporate fat gently without overworking the starches. This step ensures your dough remains light and airy rather than dense.
Step 3: Rest Overnight
After mixing the butter thoroughly, let your potato mixture rest at room temperature for an hour before refrigerating it overnight. This resting period deepens the flavors and improves the dough’s consistency for rolling.
Step 4: Mix Dough Ingredients
The following day, combine the potato-butter mixture with heavy cream, flour, and salt right in a large bowl. Knead well with your hands until the dough resembles bread flour consistency but still feels a bit crumbly. This tactile approach ensures the ingredients meld together perfectly.
Step 5: Portion and Chill the Dough
Weigh your dough and divide it evenly into eight portions. Roll each into a ball and chill in the refrigerator. Keeping the dough cold makes it easier to roll out thinly later without sticking or tearing.
Step 6: Roll and Cook Lefse on the Grill
Preheat your lefse grill to 500 degrees Fahrenheit. Liberally flour your rolling mat and pin, then gently roll each dough ball into an ultra-thin disk. Using a lefse stick, transfer the dough onto the hot grill, folding it carefully so it cooks evenly. Cook for 1 minute 30 seconds per side, flipping once, until light golden spots appear. Repeat with remaining portions.
Step 7: Cool and Serve
Once all lefse rounds are cooked, allow them to cool for at least an hour to set their texture. Top with a touch of softened butter and a sprinkle of sugar if you like, then roll them up. That simple finish highlights their classic Norwegian charm.
How to Serve Traditional Norwegian Potato Lefse Recipe
Garnishes
The classic way to enhance your lefse is a pat of softened butter combined with a light dusting of sugar. This balance of sweet and creamy makes every bite irresistible. Some like to add cinnamon sugar for extra warmth and aroma.
Side Dishes
Lefse pairs beautifully with savory options as well. Try it alongside smoked salmon, cured meats, or even hearty stews. The soft neutral flavor beautifully offsets rich and salty dishes, making it the perfect versatile side.
Creative Ways to Present
For a festive twist, spread some cream cheese and cloudberry jam before rolling up your lefse. You can also slice them into chips for snacking or use them as wraps filled with fresh greens, herbs, and roasted veggies. This Traditional Norwegian Potato Lefse Recipe truly lends itself to your creativity!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover lefse wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This prevents drying and keeps them pliable and ready to enjoy.
Freezing
If you want to keep lefse for longer, freeze them by stacking with parchment paper between each round and sealing in a freezer bag. They freeze beautifully for up to three months and thaw quickly in minutes for a convenient treat anytime.
Reheating
Reheat lefse gently on a warm skillet or griddle for a few seconds on each side. Avoid microwaving to preserve their tender texture and toasty flavor. They taste just like fresh, straight from the pan!
FAQs
What type of potatoes work best for lefse?
Russet potatoes are the best choice due to their starchy texture which creates that light, fluffy dough essential to authentic lefse. Waxy potatoes tend to make the dough too dense.
Can I use instant potatoes as a shortcut?
It’s best to use real, cooked and riced potatoes for genuine texture and flavor. Instant potatoes often don’t provide the right consistency and can result in a dense, less authentic lefse.
Do I need a special lefse grill to make this recipe?
A traditional lefse grill heats evenly to high temperatures, making rolling and cooking easier. However, a large cast iron skillet or griddle can work if you don’t have one.
Why is the dough rested overnight?
Resting the dough allows the starches to relax and the flavors to meld, which makes rolling easier and improves the final texture of your lefse.
How thin should I roll out the lefse dough?
Aim for paper-thin disks, about 1/16 inch thick. The thinner, the better for that delicate softness and lightness that makes lefse special.
Final Thoughts
Making this Traditional Norwegian Potato Lefse Recipe is a loving nod to heritage and a true delight for your taste buds. It’s a labor of patience well worth every bite, and once you master it, you’ll find that serving it brings joy and warmth to any table. I encourage you to dive in, roll out those potato rounds, and let this classic Scandinavian treat become a cherished favorite in your home too!
PrintTraditional Norwegian Potato Lefse Recipe
This traditional Norwegian Lefse recipe uses real Russet potatoes to create soft, thin flatbreads that are perfect for rolling with butter and sugar or your favorite toppings. The dough is carefully prepared over multiple steps, including boiling, ricing, resting, and rolling on a specialized lefse grill, resulting in tender, delicious lefse to enjoy for any occasion.
- Prep Time: 1 hour 15 minutes (including peeling, boiling, ricing, and resting)
- Cook Time: 3 minutes per lefse x 8 lefse = approximately 24 minutes
- Total Time: 13 hours (including overnight resting)
- Yield: 8 lefse
- Category: Baking
- Method: Baking
- Cuisine: Norwegian
Ingredients
Potato Mixture
- 2.5 pounds Russet potatoes, peeled and weighed after peeling
- 1 stick (8 tablespoons) salted butter, at room temperature and chopped
- 1/2 cup heavy cream
- 1 teaspoon salt
Dough and Rolling
- 1 cup all-purpose flour, plus extra for dusting rolling mats and rolling pin
Instructions
- Peel and Boil Potatoes: Peel the Russet potatoes and place them in a large pot of water. Bring to a simmer and cook for 45 minutes or until potatoes are fully tender when pierced with a fork.
- Drain and Rice Potatoes: Strain the potatoes thoroughly and pass them through a potato ricer into a ceramic or glass bowl that has butter at the bottom.
- Mix Butter into Potatoes: Incorporate the room-temperature butter fully into the riced potatoes, gently mixing so that the potatoes remain light and fluffy.
- Rest the Potato Mixture: Let the bowl sit at room temperature on the counter for one hour, then cover and refrigerate overnight to allow flavors to meld and dough to set.
- Make Dough: The next day, combine the chilled potato and butter mixture with heavy cream, all-purpose flour, and salt. Mix thoroughly by hand to achieve a dough that resembles bread dough consistency but slightly more crumbly.
- Divide Dough: Weigh the dough and divide it into 8 equal portions. Roll each portion into a ball, place on a plate, and refrigerate until ready to roll out.
- Preheat Lefse Grill: Heat your lefse grill to 500°F (260°C) to prepare for cooking.
- Prepare Rolling Surfaces: Generously flour your rolling mat and rolling pin cloths to prevent dough from sticking during rolling.
- Roll Out Dough Balls: Remove one dough ball from the fridge, form it gently into a disk with your hands, place it on the floured mat, and roll it flat and thin with the rolling pin. Add small amounts of flour as needed to prevent sticking.
- Transfer to Lefse Grill: Use a lefse turning stick to carefully lift the rolled dough and drape it onto the edge of the preheated grill. Fold and lay the lefse flat on the grill surface.
- Cook Lefse: Cook for 1 minute and 30 seconds, then flip using the turning stick. Continue cooking for another 1 minute and 30 seconds, totaling about 3 minutes, until done.
- Remove and Cool: Remove the cooked lefse to a large plate and repeat the rolling and cooking process with remaining dough balls.
- Cool Before Serving: Allow all cooked lefse to cool for about one hour before serving.
- Serve with Toppings: Top with softened butter and a few teaspoons of sugar or your preferred toppings, then roll up. Cut each rolled lefse in half and serve.
Notes
- Using Russet potatoes is key because of their starch content, which provides the best texture for lefse.
- Ricing potatoes twice ensures a smooth, lump-free dough.
- The resting step overnight in the fridge helps the dough firm up, making it easier to roll thin without tearing.
- Ensure your rolling mats and rolling pin cloth are liberally floured to prevent sticking.
- If you do not have a lefse grill, a flat griddle or cast-iron skillet heated to similar temperature may be used, but results may vary.
- Lefse is best enjoyed fresh but can be stored wrapped in plastic and refrigerated for a few days.
