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Potato Lefse on a white plate from above

Potato Lefse

Potato Lefse: A versatile Norwegian flatbread that’s super simple to make! Made with potatoes and rolled thin, it’s wonderful for holidays and special occasions!

Potato Lefse sandwiches on a white serving plate

Potato Lefse

Unsure what Potato Lefse is? So was I. Turns out it’s a Norwegian flatbread that is rolled very thin and cooked on a griddle. The preparation was a bit odd. No yeast or eggs in this bread; it started with riced potatoes.

Butter, cream, sugar and salt were mixed into the potatoes, then parked uncovered in the refrigerator overnight to allow the mixture to dry out. The next day, flour was added to the doctored up potatoes and the dough was divided, rolled and cooked.

Traditionally served with butter, sugar and cinnamon around Christmas or to wrap sausages to make potato lumpa, I used them as wraps to ultilize my leftover Easter ham.

Potato Lefse on a white plate from above

Scandinavian Flatbread

Many Scandinavians own specialty equipment for rolling these potato lefse…including grooved rolling pins. A traditional rolling pin works just fine, but it’s more difficult to get an even round of dough using a tapered French version.

These were quite tasty. Bill folded his Scandinavian flatbread in quarters and ate them for a side at dinner and for breakfast. I smeared on mayo, slices of ham, roasted peppers and a few spinach leaves and then rolled my lefse into a wrap. This tender, slightly sweet bread was a treat no matter what meal of the day it was served.

This week’s Tuesdays with Dorie theme is “rewind.” We are given the opportunity to make up recipes that we’ve missed in the past. Bea Ojakangas’ recipe for these Potato Lefse can be seen here (makes 20 lefske instead of the 100 below with more details) or in the Baking with Julia cookbook.

 

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Potato lefske

Potato Lefse

A Norwegian potato bread traditionally made for special occasions!

  • Author: Liz Berg
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 100 1x
  • Category: Bread, Side Dish
  • Method: Mixing, Rolling, Grilling
  • Cuisine: Norwegian, Scandinavian

Ingredients

10 pounds Russet potatoes
1 pound butter
2 cups whipping cream
1 and 1/2 tablespoons salt
3 tablespoons sugar
Flour

Instructions

Peel, boil, drain, rice, and mash the potatoes.

Mash in the butter, whipping cream, salt and sugar until no lumps remain. Place into a large bowl, smooth the top and cool, uncovered in the refrigerator overnight.
Next day, preheat the grill to 480 to 500*F. Do not grease grill.
Place a large Silpat or piece of plastic on the counter and lay a  towel on top. The towel will absorb moisture and the plastic/Silpat will keep the bread moist.
Rub the rolling surface with flour.
Remove one quarter of the potato mixture into a bowl and put the rest back into the fridge.
Working with one quarter at a time, mix in 1-1/2 cups flour.
Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.)
Scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten.
Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don’t hesitate to use plenty of flour at first to counteract any wet spots.
Transfer the round onto the heated grill. The lefse will begin to bubble. Carefully flip it over when you see nice, light brown spots.

Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a new towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each lefse into quarters and place into ziploc bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze.

Notes

Recipe from Baking with Julia.

bakingwithjulia

 

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43 comments on “Potato Lefse”

  1. Your lefse look absolutely perfect! We enjoyed these as sandwich wraps also, as well as smeared with butter and sprinkled with cinnamon sugar.

  2. These look so good! Can’t wait to try this!

  3. How interesting. Sort of a potato tortilla pancake = ) What a great compliment and a good feeling to know that your husband craved the lefse for breakfast, too!

  4. I’ve never heard of these, Liz, but they sound like a really interesting alternative lunch option – great for stuffing your favourite fillings into!

  5. Kind of a flattened gnocchi dough… Sounds good:@)

  6. I’ve never made these Liz but from the way you described them they sound quite tasty. My family would love these especially so ce we gravitate more towards wraps than bread. Thanks for sharing this, I’ll be sure to give these a try.

    Oh I’ve decided to sign up again to get your emails. Hopefully that will fix my problem.

  7. i have never heard of these before but boy do they look delicious and great to have for a picnic this summer

  8. I love that you’re still doing TWD – I wish now that I would have kept up with the group! But this sounds yummy, even though I’ve never heard of it…it looks so delish!

  9. Glad you liked them!

  10. Yum! Like a tortilla! I would like to give these a try!

  11. My husband’s family is Norwegian, and they introduced me to Lefsa. I love it! They usually don’t make the potato kind, though, and they usually sprinkle it with sugar and eat it as a dessert. I love the idea of using it as a wrap! I’ll have to try this!

  12. I love the versatility of these wraps, perfect for summer picnics!

  13. Indian flat breads are often without yeast or eggs so I am not surprised with this flat bread. But the addition of potatoes and cream is pretty interesting. Would love to try it. Sounds wonderful.

  14. I’m grabbing my good stash of Kerrygold butter and I’ll be right over, Lizzy! Oh YUM!

  15. I have never heard of lefse before…to be honest I can’t even pronounce it O.O but after reading your post, I’m curious to try it. A slightly sweet flat bread sounds very nice. A good way for using up leftovers. Yummy!

    Toodles,
    Tammy<3

  16. I love these potato tortillas. . in my family we use often this kind of dough to make a sort of dessert with breadcrumbs and plumbs. Never thought to try roll it into a tortilla. Good idea:)

  17. Never heard of these. Interesting……and, delicious.

  18. These look absolutely yummy Lizzy!!

  19. I have never heard of the bread either. But I love flat breads and anything made with potatoes. Thanks for the introduction and for sharing, Lizzy!:)

  20. It looks like a potato taco!

  21. These potato wraps look filling and delicious!

  22. New to me! But I’m always interested in new ways to wrap my food! They look delicious, Liz! 🙂 ela

  23. It is amazing how different kitchens have similar food! That shows that humans irrespectively of their culture or place have the same needs and make the same things to fulfill them. These are delicious wraps Liz very appetizing and filling!

  24. When I first saw the picture, I thought these were normal flour tortillas haha 🙂 They sound really yummy- probably because I love potato! Might give these a try instead of my normal flour tortillas for my lunch wraps (they were getting boring anyway haha)! 😀

  25. Hadn’t even heard of Lefse, Liz. Reminds me of potato pancakes that we have in Scotland. Ah, potatoes and the North! Simple yet a refreshing change and a handy recipe to have up your sleeve if you’ve run out of eggs. Should try this out and surprise hubby with alternative crêpes!

  26. I’ve never heard of these but from the ingredients list it sounds like making gnocchi. But it’s not pasta, it’s bread! Looking at the bread, it’s hard to imagine that it’s made from potatoes. I think it’s great that the bread turns out to be so versatile and what a great way to use up your Easter ham! xx

  27. I’ve never had these before – thanks for introducing something new to try.

  28. Wow how interesting! I wonder if you can use sweet potatoes for this?!

  29. That looks really tasty.

  30. Potato Lefse is new to me! Or at least I’ve forgotten it — I have the Baking With Julisa cookbook, so I’m sure I’ve seen it. I’ll definitely be going back to look at the recipe — these look so terrific! Thanks so much.

  31. Thanks for introducing me to something new, Liz! These look so delicious and perfect for spring and summer picnics.

  32. That goes to show that every nationality has their version of the same thing…looks like rôti but could be a fajita shell or even a crêpe (perhaps a little thicker than a crêpe!)! I find it rather interesting that they put potato into the dough and I suspect it is what makes it soft and sweet but is it chewy too? I have potatoes left over from Easter and because we generally don’t eat potatoes they were heading into our green garbage (I know, shame on me, but there aren’t too many folks I know who regularly eat potatoes anymore)…you’ve given them a new life Liz, I’m bookmarking to try on the weekend. XOXO

  33. I also thought it was a tortilla. I’m also a card carrying member of the starchy carb club and I would love these!

  34. I’ve been wanting to try Potato Lefse – these look so tasty! My heritage is Norwegian/German/Swedish so its about time I learn to make them.

  35. I am always in the mood to try a new flatbread!

  36. I had to go through and double check I haven’t already commented on these I must have seen them on google, they look amazing! Pinning these for later!

  37. Lizzy,
    I would love these. I enjoy potato bread and potatoes keep recipes moist and prevent breads from getting hard.
    Annamaria

  38. Thanks for sharing these with us Liz – I’ve never had these before but they look delicious!

  39. Liz, you are so right: the lefses are a real treat.
    So glad, we had the occasion to rewind this recipe: it’s a winner… a time-consuming winner, but definitely a winner.
    Your pictures and lefses are beautiful.

  40. What a wonderful treat… I would love to enjoy these anytime. 🙂

  41. Oh wow – I would not have thought to use these as a wrap. I dipped in butter and sprinkled cinnamon sugar over top.

    These look delicious.

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