Name: Norwegian Lefse
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 18 Lefse
Cuisine: Other
Ingredients: 4 pounds russet potatoes; 0.5 cup unsalted butter; 3.75 cups all-purpose flour; 1.25 teaspoons Kosher salt; 2.5 tablespoons sugar; 1.25 cups heavy whipping cream

From the Cook

1/6

Norwegian Lefse

Sunday Table Verified

Sundaytable.co

Ingredients

Warning0 allergens identified

Norwegian Lefse

4 pounds russet potatoes

½ cup unsalted butterpreferably European

3 ¾ cups all-purpose flourplus more for rolling

1 ¼ teaspoons Kosher saltplus more as needed

2 ½ tablespoons sugar

1 ¼ cups heavy whipping cream

Instructions

Visit Blog

Instructions

Begin by boiling potatoes until they are fork tender. Note: I like to cook them in the microwave to prevent them from retaining too much moisture. You don't want soggy potatoes, or your lefse will be too soft to roll out!

Rice your potatoes into a large mixing bowl. Alternatively, you can mash them until smooth. You will end up with about 3-3 1/2 cups of riced potatoes.

Add the sifted AP flour, salt, sugar, melted butter, and 2 Tablespoons of heavy cream. Mix together with your hands until the dough forms. Add cream 1 Tablespoon until the dough is similar to the consistency of Play-Doh. Depending on how much moisture is in your potatoes, you may need up to a 1/2 cup.

Dust a pastry board with flour. Form the dough into 3 Tablespoon balls. This recipe will make about 18 lefse. Flatten each ball into a smooth disc. Roll with a rolling pin into a very thin circle. When you pick up the lefse, you should be able to see your hands through the dough.

Heat a griddle or pan over medium heat. Place each lefse on the griddle or pan, cooking for a couple minutes on each side until thoroughly cooked through and small brown spots begin forming. Don't overcook or you will end up with very brittle lefse. Keep lefse covered in a linen or kitchen towel to prevent them from drying out. I like to double cover them with parchment paper and a linen!

Serve lefse with butter, sugar, cinnamon, jam, meatballs, deli meat, and anything else you like. Store the lefse wrapped in a towel in an airtight bag or container.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Rice Your Potatoes for Silky Texture 🥔
Pass cooked russet potatoes through a ricer while still warm to achieve a smooth, lump-free dough that produces tender, delicate lefse instead of gummy or dense flatbread.
Chill Your Dough Before Rolling 🧊
Refrigerate the finished dough for at least 30 minutes to make it easier to handle and roll thin without tearing, resulting in more uniform and pliable lefse.
Use a Lefse Roller and Cloth for Best Results 🔄
Invest in a lefse roller and baker's cloth to achieve consistent thin thickness (1/8-inch) and prevent sticking, which is far superior to a standard rolling pin for this delicate dough.
Brown Your Butter for Enhanced Flavor 🧈
Melt the unsalted butter until it turns golden and nutty before incorporating it into the dough; this adds depth and richness that elevates the finished lefse beyond standard recipes.
Cook on Cast Iron or Lefse Pan for Even Heat 🔥
Use a cast iron griddle or traditional lefse pan instead of non-stick surfaces to achieve those characteristic light brown spots and proper texture while maintaining consistent medium-high heat distribution.