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 utilize my leftover Easter ham.

Potato Lefse on a white plate from above

Scandinavian Flatbread

Many Scandinavians own specialty equipment for rolling this 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 this Potato Lefse can be seen here (makes 20 lefse instead of the 100 below with more details) or in the Baking with Julia cookbook.


Potato lefske

Potato Lefse

Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Yield 100

A Norwegian potato bread traditionally made for special occasions!


  • 10 pounds Russet potatoes
  • 1 pound butter
  • 2 cups whipping cream
  • 1 and 1/2 tablespoons salt
  • 3 tablespoons sugar
  • 1 1/2 cups Flour plus more as needed


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.


Recipe from Baking with Julia.

Nutrition Information:



Serving Size:

2 lefse

Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 137mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 3g


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