Scandinavian Potato Lefse
Delight in the comforting flavors of Scandinavian Potato Lefse, a beloved Norwegian flatbread that brings warmth to any table. Made with tender russet potatoes, rich cream, and a touch of butter, this traditional recipe creates a soft, pliable dough that’s rolled paper-thin and cooked to golden perfection on a hot griddle. The result is a versatile, melt-in-your-mouth flatbread that pairs beautifully with both sweet and savory fillings. Whether you enjoy it plain, slathered with butter, or filled with cinnamon-sugar or smoked salmon, this homemade lefse is a wonderful way to bring an authentic Scandinavian touch to your meals. With simple ingredients and straightforward steps, it’s the perfect recipe for those looking to explore Nordic cuisine or create a cozy family tradition.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 1.5 cups All-purpose flour
- 0.25 cup Extra flour (for rolling out dough)
Instructions
Peel the potatoes and cut them into chunks. Place in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly. Pass the potatoes through a potato ricer or mash them thoroughly until smooth, ensuring there are no lumps.
While the potatoes are still warm, stir in the butter, heavy cream, and salt. Mix until fully incorporated. Spread the mashed potatoes out on a baking sheet or bowl and let them cool completely to room temperature.
Once cooled, gradually add the flour to the potato mixture, mixing gently until a soft, pliable dough forms. Be careful not to overmix, as this can make the lefse tough.
Divide the dough into 10 equal portions and roll each portion into a ball. Lightly dust your work surface and rolling pin with flour.
Roll out each ball of dough into a thin round, about 10-12 inches in diameter. Keep the rounds as even as possible and use extra flour to prevent sticking.
Heat a dry, large skillet or griddle over medium heat. Once hot, carefully place a rolled-out round onto the skillet. Cook for 1-2 minutes on each side, or until light golden brown spots appear. Keep an eye on it to ensure it does not burn.
Remove the cooked lefse from the skillet and place it on a clean kitchen towel. Cover with another kitchen towel to keep it soft and warm.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the lefse warm or at room temperature. It can be enjoyed plain, spread with butter, or filled with savory or sweet toppings such as cinnamon-sugar, cheese, or smoked salmon.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 8.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4106 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
