Lefse (Norwegian Potato Flatbread)

Lefse is a beloved traditional Norwegian flatbread that warms the heart and sustains the soul. Made primarily from potatoes, this soft and tender bread is a staple at celebrations, family gatherings, and cozy dinners. The delightful combination of starchy potatoes, creamy butter, and a hint of sweetness makes Lefse a versatile accompaniment to a variety of dishes, from savory to sweet. Whether you are new to Norwegian cuisine or looking to expand your culinary repertoire, making Lefse (Norwegian Potato Flatbread) is a rewarding experience that brings a taste of Norway into your home.

Why You’ll Love This Recipe

This recipe for Lefse (Norwegian Potato Flatbread) is simple yet packed with flavor. The use of starchy potatoes gives it a unique texture, while the addition of heavy cream and butter enhances its richness. You’ll love how easy it is to make and how wonderfully it pairs with various toppings—be it cinnamon sugar, butter, or even savory fillings. Plus, Lefse is perfect for sharing with friends and family, making it an ideal dish for gatherings and special occasions.

What Goes In

• 1 3/4 pounds starchy potatoes (e.g., Russets), peeled and cut into roughly 1 inch pieces
• 5 tablespoons unsalted butter, softened at room temperature
• 1/4 cup heavy cream
• 1 1/2 cups all-purpose flour
• 2 teaspoons sugar
• 1 1/2 teaspoons salt

Gear Checklist

• Potato Masher: To mash the cooked potatoes until smooth.
• Rolling Pin: Essential for rolling out the dough to the perfect thickness.
• Flat Surface: A large, clean countertop or cutting board works best for rolling the Lefse.
• Griddle or Frying Pan: A flat surface to cook the Lefse evenly.
• Parchment Paper: For easy storage and to prevent sticking.

Lefse (Norwegian Potato Flatbread): How It’s Done

Step 1: Prepare the Potatoes

Begin by placing the peeled and cut potatoes into a pot of cold water. Bring the water to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.

Step 2: Mash the Potatoes

Using a potato masher, mash the cooked potatoes in a large bowl until smooth and free of lumps. Allow the mashed potatoes to cool completely before proceeding to the next step.

Step 3: Mix the Ingredients

Once the potatoes are cool, add the softened butter, heavy cream, sugar, and salt to the bowl. Mix until well combined. Gradually add the all-purpose flour, mixing until a soft dough forms.

Step 4: Chill the Dough

Cover the bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator for at least 30 minutes. This will help the dough to firm up and make it easier to roll out.

Step 5: Roll Out the Dough

Once chilled, divide the dough into smaller portions for easier handling. On a lightly floured surface, roll out each portion into a thin round, approximately 1/8 inch thick. Aim for a circle about 12 inches in diameter.

Step 6: Cook the Lefse

Preheat a griddle or frying pan over medium heat. Carefully transfer the rolled-out dough to the hot surface. Cook for about 1-2 minutes on each side, or until lightly browned and cooked through. Remove from the heat and transfer to a plate lined with parchment paper.

Step 7: Store the Lefse

Continue the process with the remaining dough, stacking the cooked Lefse on top of each other and covering them with a clean kitchen towel to keep them warm and soft. Allow to cool completely before storing in an airtight container.

Season-by-Season Upgrades

• Spring: Serve Lefse with fresh berries and whipped cream for a delightful dessert.
• Summer: Pair Lefse with grilled meats and vegetables for a light and refreshing meal.
• Fall: Spread with apple butter or pumpkin spice cream cheese for a cozy treat.
• Winter: Enjoy with warm cinnamon sugar or alongside hearty soups and stews.

Cook’s Commentary

Lefse is a labor of love, but the results are incredibly rewarding. The key to perfect Lefse is to ensure that the dough is not too sticky; if it is, add a little more flour as needed. When cooking, keep an eye on the heat of your griddle; too hot, and the Lefse will burn, too low, and it won’t cook properly. Don’t be afraid to experiment with flavors—try adding herbs or spices to the dough for a unique twist!

Refrigerate, Freeze, Reheat

Lefse can be stored in the refrigerator for up to five days. To freeze, layer the cooled Lefse with parchment paper between each piece and place them in a freezer-safe bag. They can be frozen for up to three months. To reheat, simply place them on a hot griddle for a minute or two on each side until warmed through.

Common Qs About Lefse (Norwegian Potato Flatbread)

Can I use different types of potatoes?

While starchy potatoes like Russets work best for Lefse, you can experiment with other varieties. Just make sure they are also starchy to achieve the right texture.

What can I serve Lefse with?

Lefse is incredibly versatile! It pairs wonderfully with butter and sugar, cinnamon, or can be used as a wrap for savory fillings like meats and cheeses.

How can I make Lefse gluten-free?

To make gluten-free Lefse, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture.

Why did my Lefse turn out tough?

If your Lefse is tough, it may be due to overworking the dough or not enough moisture. Be gentle when mixing and rolling, and ensure the potatoes are well-mashed and not too dry.

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Make It Tonight

With just a few simple ingredients, you can create a delectable batch of Lefse (Norwegian Potato Flatbread) that will delight your family and friends. This recipe is perfect for any occasion and is sure to become a cherished family tradition. Gather your ingredients, roll up your sleeves, and dive into the delightful world of Norwegian cooking. You won’t regret it!

Lefse is more than just a flatbread; it’s a connection to heritage and a delicious way to celebrate togetherness. So go ahead, make Lefse (Norwegian Potato Flatbread) tonight, and savor the comforting flavors of Norway right in your kitchen!