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Norwegian potato lefse is a simple and delicious flatbread made with riced potatoes, butter, and flour! This is by far the easiest lefse inspired by my great grandma’s original recipe. Make it with friends and family for a fun little winter tradition!

A stack of Norwegian potato lefse on a grey plate next to garland, a lefse stick, a Chemex, and brown bowls of sugar and butter on a wood table.

My family makes lefse every single Christmas, and it’s by far my favorite part of the year. So naturally, when I actually went to Norway, I was under the impression that it would be everywhere. Spoiler alert: I was wrong. I went to various bakeries, grocery stores, and restaurants but there wasn’t a lefse to be seen.

But, on the bright side, Norway is where I had my first cardamom bun, thin and buttery Norwegian pancakes, and perfectly-spiced gløgg. So I still left full, happy, and full of carbs. And now that Christmas is back around, I’m so excited to share this family recipe that I’ve been making ever since I was a kid!

Lefse is one of those things where everyone’s grandma has their own way of doing things. So maybe I’m biased, but this one is definitely my favorite. It’s slightly potato-y, pillowy, and totally perfect. Gather your friends, call your family, and let’s make it.

Use fresh potatoes

Potatoes, a white bowl of flour, a white bowl of salt, a white bowl of cream, a brown bowl of sugar, and a stick of butter on a white marble counter.

A lot of recipes used boxed mashed potatoes, but I think it makes lefse taste bitter. So, I usually go with Russet potatoes which gives us flatbread that’s nice and moist with a hint of potato flavor. Red potatoes are also commonly used in Norway!

You’ll also need some good-quality butter. I recommend unsalted European butter which has higher fat and makes for richer dough. Other than that, grab some all purpose flour, Morton’s Kosher salt, sugar, and heavy cream.

Prep the potatoes

Six steps to ricing potatoes. In photo 1, a peeler is peeling potatoes on a white counter. In photo 2, the potatoes are diced. In photo 3, the potatoes are boiling. In photo 4, a fork is piercing a potato. In photo 5, the potatoes are being riced into a white pot. In photo 6, a stick of butter is in the potatoes.
Start by peeling the potatoes and dicing them into chunks. Then, boil the potatoes just until they’re fork tender. Rice the potatoes and mix them with a stick of butter.

Mix the dough

Six steps to making lefse dough. In photo 1, potatoes are mixed with butter in a white pot. In photo 2, the potatoes are in a pan. In photo 3, the potatoes are in the bowl of a stand mixer. In photo 4, flour is on top of the potatoes. In photo 5, cream is in the bowl. In photo 6, the dough is mixed.
Spoon the potatoes into a 9×13 pan. Refrigerate, uncovered, overnight. The next day, add the potatoes, flour, salt, sugar, and cream to a large mixing bowl. Mix the dough just until it comes together.

Form the dough

Three steps to forming lefse. In photo 1, lefse dough is being scooped out of a silver bowl on a white counter. In photo 2, a hand forms the dough into a patty. In photo 3, lefse patties are on parchment paper.
Divide the dough into equal portions. I like to use a cupcake scoop so they’re all the same size. Using your hands, form the dough into smooth discs. Then, place the discs on a parchment-lined sheet pan. Cover with a linen and refrigerate.

Roll & cook

Three steps on how to roll lefse. In photo 1, a rolling pin rolls lefse dough on a wood board. In photo 2, a lefse stick is picking up the lefse. In photo 3, the lefse is cooking on a griddle.
Working one disc at a time, use a corrugated rolling pin to roll the dough into a circle. Transfer the dough to a griddle with a lefse stick & cook the flatbread at 350°F (177°C) until it’s golden-brown, about 1-2 minutes per side. Let it cool completely. Then, stack it and cover the stack with a tea towel.
A beige plate of lefse with butter on a wood board next to glass mugs of coffee, a lefse stick, garland, and brown bowls of sugar and butter.
Top the warm lefse with butter & sugar.
A beige plate with rolled Norwegian potato lefse on a wood table next to mugs of coffee, a lefse stick, garland, and brown bowls of sugar and butter.
Roll & enjoy with coffee or tea.

Rolling lefse

Rolling this dough can be a bit frustrating if you’ve never done it before. But after making lefse basically my whole life, I’ve found a few little tips and tricks to help make the process a bit easier.

  1. Dust the surface with lots of flour. You don’t want the dough to stick or it will be really hard to roll.
  2. Use dough right from the fridge. Cold dough is much easier to roll than warm dough.
  3. If your corrugated rolling pin is sticking, start by using a regular rolling pin to thin out the dough. Then, use the corrugated pin to add the square texture for the last 2-3 rolls.
  4. For round flatbread, roll the dough 1-2 times and then turn the dough a quarter. Repeat over and over until the dough is thin and round.

This dough is very delicate so be careful when you’re rolling it. Keep the rolling gentle so the dough doesn’t pull apart or stick to the rolling surface.

A stack of Norwegian potato lefse on a wood table next to a lefse stick, glasses of coffee, garland, and brown bowls of sugar and butter.

Filling ideas

There are so many ways to eat this flatbread whether you’re into sweet or savory! Here are a few of my favorite ways:

  • Good quality butter + sugar – this is usually how we eat it!
  • Topped with lingonberry jam.
  • With a sprinkle of cinnamon and/or cardamom.
  • As a side dish with soup.
  • Rolled up with mayo, deli meat, and cheese.
  • With meatballs and gravy.

Storing & make-ahead

Wrap the entire stack in a tea cloth. Place the stack in a zipper bag or airtight container and refrigerate for up to 5 days. After a few days, the flatbread will start to lose its moisture.

To freeze leftovers, stack the flatbread in-between layers of parchment paper. Place the stack in a zipper bag or airtight container and freeze for up to 3 months. Let it defrost in the fridge overnight before serving.

I like to wrap the lefse in a tea towel before storing it in a zipper bag or airtight container. The tea towel keeps the flatbread from drying out in the fridge!

A stack of Norwegian potato lefse on a wood table next to glass mugs of coffee, brown bowls of sugar and butter, garland, and a Chemex.

For the best results, I definitely recommend using a kitchen scale! It’s the best way to make sure the flatbread comes out perfect every time. If you don’t have a kitchen scale, make sure you’re measuring the flour properly. Whisk the flour until it’s fluffy and spoon the fluffed flour into a measuring cup. Then, level the flour without packing it in.

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5 from 4 votes

Norwegian Potato Lefse

Yield: 36 lefse
Prep Time: 1 hour
Cook Time: 2 hours
Chilling Time: 4 hours
Total Time: 7 hours
Norwegian potato lefse is a simple and delicious flatbread made with riced potatoes, butter, and flour! This is by far the easiest lefse inspired by my grandma's original recipe. Make it with friends and family for a fun little winter tradition!
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Ingredients

  • 1.85 kilograms russet potatoes (4 pounds)
  • 113 grams unsalted butter, preferably European (1/2 cup)
  • 450 grams all purpose flour, plus more for rolling (3 3/4 cups)
  • 1 1/4 teaspoons Kosher salt, plus more as needed
  • 32 grams sugar (2 1/2 Tablespoons)
  • 300 milliliters heavy whipping cream (1 1/4 cups)

Equipment

Instructions 

  • Start by peeling the potatoes and cutting them into quarters. Meanwhile, bring a large pot of salted water to a boil. Once the water comes to a boil, add the potatoes and boil them until they are fork tender, about 15-18 minutes.
  • Rice the potatoes into a pot or large mixing bowl. You should have about 10 cups (1 kilogram) of riced potatoes. While the potatoes are still hot, add the butter and stir the mixture until the butter is melted and incorporated. Evenly spread the potatoes into a 9×13 pan and refrigerate the potatoes, uncovered, overnight.
  • The next day, add the chilled potatoes, flour, salt, sugar, and heavy whipping cream to the bowl of a stand mixer. (Depending on the size of your mixer, you may have to do this in 2 batches.) Using a dough hook, mix everything together until a thick dough forms.
  • Heat a griddle to 350°F (177°C). Then, using a cupcake scoop, form the dough into 3-4 Tablespoon balls. Using clean hands, flatten each ball into a smooth disc. Place the discs on a parchment-lined sheet pan, cover with a tea towel, and refrigerate.
  • Dust a pastry board or wood board with a generous dusting of flour. Using a corrugated rolling pin, roll each dough disc, turning it a quarter after every 2-3 rolls, until you have a thin, round flatbread.
  • Use a lefse stick to carefully transfer the lefse to the hot griddle. Cook the lefse for 1-2 minutes on each side until it's thoroughly cooked through and has small golden spots. Don't overcook the lefse or it will end up brittle. Let the lefse cool completely for a couple of minutes. Repeat with the remaining dough.
  • Once the lefse is completely cooled, stack the lefse and wrap them in a tea towel to keep them from drying out. Place the stack of lefse in a zipper bag or airtight container and refrigerate for up to 5 days.
  • Serve the lefse warm or at room temperature with butter, sugar, cinnamon, cardamom, jam, meatballs, deli meat, and anything else you like. Enjoy!

Notes

Keep in mind that this recipe will take 2 days to make! The potatoes need to be prepped the night before for the best results. 
For the best results, I recommend using a kitchen scale! It’s the best way to make sure the lefse comes out perfect every time. If you don’t have a kitchen scale, make sure you’re measuring the flour properly. Whisk the flour until it’s fluffy and spoon the fluffed flour into a measuring cup. Then, level the flour without packing it in.
You can also mash the potatoes, but make sure to mash them until they are very smooth! You want the potatoes to be nice and creamy for a smooth dough.
If you don’t have a stand mixer, you can also make the dough by hand. Just use clean hands to knead everything together. You may need to make the dough in 2 batches.
If the dough is too dry, add more cream 1 Tablespoon at a time. If it’s too wet, add flour 1 Tablespoon at a time. It should be the consistency of Play-Doh.
If you don’t have a corrugated rolling pin, you can use a regular rolling pin. If you don’t have a lefse stick, you can use an offset spatula instead.
This dough is very delicate so be careful when you’re rolling it. Keep the rolling gentle so the dough doesn’t pull apart or stick to the rolling surface.
Keep the dough chilled. I work with 2-3 dough discs at a time and leave the rest covered in the fridge. It’s so much easier to roll out chilled dough! If it warms up, it will stick.
Don’t let the dough discs dry out. You want the dough to be rollable but still moist.
Cuisine: Norwegian
Course: Bread & Dough, Snacks
Author: Sara Lynn Hunt Broka
Serving: 1lefse, Calories: 97kcal, Carbohydrates: 12.7g, Protein: 1.7g, Fat: 4.3g, Saturated Fat: 2.6g, Cholesterol: 14mg, Sodium: 93mg, Potassium: 66mg, Fiber: 0.6g, Sugar: 1g, Calcium: 9mg, Iron: 1mg
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Originally posted in 2015.